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

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

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

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

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

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

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

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

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