The BEST Green Beans of Your Life | Andalusian Garlic Green Beans

These Andalusian garlic green beans, known as “judías verdes a la Andaluza,” are possibly the best green beans I have ever tasted. They’re filled with flavors, easy to make, and all done in about 30 minutes. Serve them as a tapas appetizer or even as a side dish.

To make this recipe, I used typical round fresh green beans. You can also use the flat ones if you like. However, I don’t recommend using frozen green beans here. As they will end up with a mushy texture.

To make the sauce, I used olive oil, bread, garlic, jarred roasted red bell peppers, cumin, and vinegar. You can also add in some crushed red pepper for some heat. Either way, I used a hand blender to bring it together. You can also use a food processor or even a stand-up blender.

TIPS & TRICKS to Make this Recipe: When boiling the green beans, you want to go for just 1 to 2 minutes or until they are al dente. If you go any longer, they will get a mushy texture. And make sure to add them into an ice bath when done. This will stop them from cooking.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Andalusian Garlic Green Beans

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Andalusian Garlic Green Beans | Judias Verdes a la Andaluza

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 181 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 lbs. fresh green beans 450 grams
• 3 tbsp extra virgin olive oil 45 ml
• 2 slices baguette 1 inch / 2.50 cm thick each
• 6 cloves garlic (peeled)
• 2 jarred roasted red bell peppers
• 1/2 tsp ground cumin 1.50 grams
• 1 tbsp white wine vinegar 15 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Fill a stockpot halfway with water, season generously with salt, and heat with a high heat

2. In the meantime, trim off the ends from the green beans, then add them into a colander, and rinse under water

3. Once the water comes to a boil in the stockpot, add in the green beans, once it comes back to a boil, go for 1 to 2 minutes or until the green beans are just al dente, then reserve some of the cooking water and transfer the green beans into a bowl with iced water, once they're cool enough to handle, lay them over a dishcloth and pat dry

4. Heat a large fry pan with a medium heat and add in the olive oil

5. After a couple of minutes, add in the slices of baguette and cloves of garlic, fry the ingredients for 3 to 4 minutes or until lightly golden fried all around, then remove from the pan and turn off the heat

6. Add the slices of fried baguette and the cloves of garlic into a tall plastic cylinder, along with the jarred roasted red bell peppers, cumin, white wine vinegar, and 1/2 cup (120 ml) of the reserved cooking water, using a hand blender, blend the ingredients until you get a smooth puree

7. Heat the same fry pan with the olive oil with a medium heat

8. After a couple of minutes, add in the green beans and mix continuously, after 1 to 2 minutes, add in the puree and season everything with salt & pepper, mix together until well mixed, then simmer for 2 to 3 minutes

9. Transfer the mixture into a serving dish and top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Andalusian Garlic Green Beans | Judias Verdes a la Andaluza

Amount Per Serving

Calories 181 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 361mg16%

Potassium 310mg9%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 4g4%

Protein 4g8%

Vitamin A 882IU18%

Vitamin C 24mg29%

Calcium 77mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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