These Spanish Garlic Green Beans, known as Judias Verdes al Ajillo, are the perfect side dish or tapas appetizer for virtually any meal. They´re easy to make, packed with a ton of garlic goodness and all done in about 20 minutes.
The secret to this very simple recipe is to use a great olive oil. As this is the base fat and what flavors the entire dish. I used a Spanish EVOO from the Georgetown Olive Oil Co. Truly one of the best Spanish olive oils out there.
When picking your green beans at the market, make sure they have a solid green color all around, and that there is no brown spots or blemishes. As that is a sign of older green beans.
TIPS & TRICKS to Make this Recipe: Once you add the green beans into the boiling water, wait for the water to come back to a boil, then start counting the cooking time. Adding the green beans to a bowl with iced water after boiling them will stop them from cooking. So they don´t end up with a mushy texture.
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Watch the Video Below on How to Make Spanish Garlic Green Beans
Spanish Garlic Green Beans
- 2 tbsp extra virgin olive oil 30 ml
- 1 lbs green beans 450 grams
- 5 cloves garlic roughly chopped
- 2 tbsp chopped fresh parsley
- 1/2 tbsp sherry vinegar 8 ml
- pinch sea salt
- dash black pepper
Fill a stock pot half ways with water, season generously with sea salt and heat with a high heat
Meanwhile, add the green beans into a colander and rinse under cold running water
Once the water comes to a boil in the stock pot, add in the green beans, once it comes back to a boil cook the green beans for exactly 2 minutes, then remove them from the stock pot and add into a bowl with iced water, after a couple of minutes drain the green beans and pat completely dry, then trim off a little bit from the ends
Heat a large fry pan with a medium to medium high heat
Once the pan is nice and hot, add in the olive oil and the green beans, mix every 30 seconds so all the green beans evenly sautee, after 3 to 4 minutes and they´re starting to lightly blister, add in the chopped garlic, mix continuously, after 30 seconds add in the sherry vinegar, chopped parsley and season with sea salt & black pepper, quickly mix together and then remove from the heat
Transfer into a serving dish, serve warm or at room temperature, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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