The BEST Green Beans of Your Life Andalusian Garlic Green Beans

Bienvenidos and welcome to another episode of Spain on a Fork. Today we are going to grab some fresh green beans. Look how beautiful those are. Unas judias verdes in Spain, truly such a wonderful ingredient, because they are heart healthy and affordable, and create a classic recipe, distant from the beautiful region of Andalucía, but more specifically, the province of Malaga, famously known for their sunny beaches and having some amazing architecture. We are talking Andalusian style green beans. These are known as judias verdes a la Andaluza. You may be telling me, this dish is filled with so many simple yet delicious flavors. It's easy to make, and the best part, all done in about 30 minutes. Folks serve these green beans as a tapas appetizer or even as a side dish. Either way, it's the kind of food that with each bite, it's going to fill your body with so much goodness. Alright, let's just jump right into this. I'm going to fill a stockpot with some water. You want to go to about the halfway point. Then we'll season generously with sea salt and heat it with a high heat. In the meantime, let's start prepping the green beans. I'm going to trim off the ends from 1 pound of fresh green beans, which is about 450 grams. As you can see, I'm using typical round green beans, but you can also use the flat ones if you like. Then we'll add the green beans into a colander and rinse them under some water. Once the water comes to a boil in the stockpot, we'll add in the green beans and mix them around with the water. Once it comes back to a boil, we're going to go between 1 to 2 minutes here until the green beans are just al dente. You don't want to overcook them, otherwise they're going to end up with a mushy texture. After 1 to 2 minutes and the green beans are just al dente, we'll reserve some of the cooking water and then transfer the green beans into a bowl with some iced water. This is going to stop them from cooking. Once the green beans are cool enough to handle, we'll add them over a dishcloth and pat them completely dry. For the next step, I'm going to heat a large fry pan with a medium heat and add in 3 tablespoons of extra virgin olive oil, which is 45 milliliters. Make sure you use the good stuff here, this is what truly makes a difference. You can get the Spanish one I'm using in the description box below. While the oil is heating, I'm going to cut 2 slices from a baguette, each one being 1 inch thick, which is about 2.5 centimeters. We'll also remove the skins from 6 cloves of garlic. As you know, I like to give them a quick twist as the skin is easily removed. We'll add the slices of baguette and cloves of garlic into the hot fry pan. Now we're going to fry the ingredients between 3 to 4 minutes or until they're golden fried all around. Once the ingredients are golden fried, we'll remove them from the pan and turn off the heat. We'll add the slices of fried baguette and cloves of garlic into a tall plastic cylinder, along with 2 jarred roasted red bell peppers, half a teaspoon of ground cumin, which is 1.5 grams, and 1 tablespoon of white wine vinegar, which is 15 milliliters. Then we'll add in half a cup of our reserved cooking water, which is 120 milliliters. Using a hand blender, we'll blend it all together until we end up with a smooth puree. You can also use a food processor here or even a stand-up blender. For the final step, I'm going to heat the same fry pan with a medium heat. As you can see, I still have some olive oil in there. If you see that yours needs more, you just drizzle some in. After a couple minutes and the oil is nice and hot, we'll add in the green beans. We'll mix them around continuously and go between 1 to 2 minutes here. After 1 to 2 minutes and the green beans are lightly sauteed, we'll add in the puree and season everything with sea salt and freshly cracked black pepper. We'll give it a mix until it's well mixed together and then simmer it between 2 to 3 minutes. After 2 to 3 minutes, this dish is ready to go. I'm going to remove the pan from the heat and transfer the mixture into a serving dish. We'll top it off with some chopped parsley. Check it out, our Andalusian style green beans are done. Easy to make, beautiful presentation, and all done in about 30 minutes. Let's give this a try and see how it turned out. Once again folks, Júdías Verdes en Andalucía, truly what honest home cooking is all about. Here we go. I had to get 2. Check that out. Absolutely delicious. It has so many good flavors to it and most importantly, those green beans have such a great texture to them with absolutely no mush. So important not to overcook them. Then that sauce with the fried red and garlic, taking this to the next level. Easy to make, heart healthy. Give these a try at home. Once again, as a topless appetizer or even as a side dish, either way, it's the kind of food that's going to fill your body with so much goodness. Real quick, before I go, a shout out to a couple of my patrons, Ronald Kemp, Stephen Riggs, and John Kocanowski. Hey guys, thank you so much for being patrons of Spain on a Fork. You know how much I appreciate you. If you enjoyed today's video, hit that like button. Leave me a comment below. If you're not subscribed, don't forget to smash that subscribe button and click on the bell icon. That way you can get notified every time I release new content and to become a part of the Spain on a Fork family. Till the next time. Hasta luego.