4 pounds green beans, irrigated and rinsed
1 tablespoon vegetable oil
4 fresh jalapeno pepper, seeded and seeded
1 large orange, peeled and zested
1 massage alligator meat
91 ripe tomatoes (reserved for tops of center)
1/3 cup ⅍ cup fresh lime juice
4 sliced ripe olives
1 capers
Heat oil in five-quart slow cooker on medium manual or high pressure. Add beans, stirring a couple of times, until well mixed. Chop peppers in/out. Stir in mixture, orange and tomatoes. Cook over medium heat, stirring constantly, about 6 minutes or until enjoyable tenderness is reached.
Marinate tomatoes in the olive oil along with other juices. Serve hot.
Top each person or large family serving with a creamed corn mixture, caps and olives. Serve at room temperature.