Andalusian Garlic Green Beans | Judias Verdes a la Andaluza

Ingredients

• 450 g (1 lb)fresh green beans
• 45 ml (3 tbsp)extra-virgin olive oil
• 2 slices, 2.5 cm (1 inch) thick eachbaguette
• 6, peeledgarlic cloves
• 2jarred roasted red peppers
• 1.5 g (½ tsp)ground cumin
• 15 ml (1 tbsp)white wine vinegar
• to tastesea salt and black pepper
• to tastechopped parsley, for garnish

Instructions

1. 1

   Boil salted water

   Half-fill a stockpot with water, season it generously with salt and bring it to the boil over high heat.

2. 2

   Prepare the beans

   While the water heats, trim the ends from the green beans, put them in a colander and rinse under running water.

3. 3

   Blanch and cool

   When the water boils, add the beans. Once it returns to the boil, cook for 1–2 minutes, until just al dente. Reserve some cooking water, then transfer the beans to iced water. When cool enough to handle, spread them on a clean tea towel and pat dry.

4. 4

   Warm the oil

   Set a large frying pan over medium heat and add the olive oil.

5. 5

   Fry bread and garlic

   After a couple of minutes, add the baguette slices and garlic cloves. Fry for 3–4 minutes, turning so they become lightly golden all over. Remove them from the pan and turn off the heat.

6. 6

   Blend the sauce

   Put the fried baguette and garlic in a tall blending jug with the roasted peppers, cumin, white wine vinegar and 120 ml (½ cup) of the reserved cooking water. Blend with a hand blender until smooth.

7. 7

   Reheat the pan

   Set the same frying pan, with the olive oil remaining in it, over medium heat.

8. 8

   Simmer beans and sauce

   After a couple of minutes, add the green beans and stir continuously. After 1–2 minutes, add the purée and season with salt and pepper. Stir to coat, then simmer for 2–3 minutes.

9. 9

   Garnish and serve

   Transfer the beans and sauce to a serving dish and finish with chopped parsley.

What are Andalusian garlic green beans?

Judías verdes a la Andaluza means green beans prepared in an Andalusian style. This version pairs tender beans with a thick, savoury purée built from roasted peppers, garlic, cumin, vinegar and fried bread.

The sauce makes the dish more substantial than plain dressed beans, while blanching keeps their colour and gives them a little bite. Serve it as a Spanish-inspired vegetable side or as part of a tapas-style spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 4g protein, 18g carbs, 11g fat.

The green beans and bread provide most of the carbohydrates, while the olive oil contributes most of the fat; the beans and bread supply a modest amount of protein. Pair a serving with grilled fish, eggs or another protein-rich main, and add a fresh salad or extra vegetables to round out the plate.

Why blanch the beans first?

Quick blanching cooks the beans just enough before they meet the sauce. The short cooking time helps them stay bright and al dente rather than softening during the final simmer.

Iced water stops the cooking quickly. Dry the beans well afterwards so excess water does not thin the purée in the pan.

Building the pepper sauce

Fried bread: the baguette gives the blended sauce body and a rounded, savoury texture. Lightly golden is the cue to remove it; very dark bread can make the sauce taste bitter.

Garlic and peppers: frying softens the garlic before it is blended with the jarred roasted peppers. Cumin adds warmth, while white wine vinegar brings a sharp note to balance the richness of the oil and bread.

Getting the texture right

Blending: use the reserved cooking water to help the bread and peppers form a smooth purée. If the mixture is difficult to blend, add a little more of that water gradually rather than pouring in a lot at once.

Finishing: stir the beans continuously as they warm, then simmer with the sauce for only 2–3 minutes. The beans should remain intact and the sauce should cling to them.

Timing the stages

You can trim and rinse the beans while the pot comes to a boil, then prepare the sauce ingredients as the beans cool. This keeps the recipe moving without needing to rush the frying or blending.

Have the blender jug and iced-water bowl ready before the beans go into the pot. The blanch is brief, so setting up in advance makes it easier to catch the beans at just al dente.

What to serve alongside

Serve the beans warm with grilled fish, roast chicken or a simple omelette. They also fit well on a tapas table alongside other small plates and crusty bread.

For a more complete meal, pair them with a protein-rich main and another vegetable or salad. The thick sauce is savoury and rich, so a fresh, sharp side can provide contrast.

Recipe notes & tips

• Salt the blanching water generously so the beans are seasoned from the start.
• Reserve the cooking water before draining the beans, as it helps loosen the bread and pepper purée.
• Pat the beans dry after the iced-water bath so the sauce stays thick.
• Turn the bread and garlic as they fry to colour them evenly.
• Add reserved water to the blender gradually if the purée needs thinning.
• Taste the sauce for salt and pepper before serving, as jarred peppers can vary in seasoning.

Variations

• Add toasted almonds: scatter a small handful over the finished dish for crunch.
• Use sherry vinegar: swap it for the white wine vinegar for a different Spanish-style tang.
• Add chilli: blend in a pinch of chilli flakes for gentle heat.
• Try smoked paprika: replace some or all of the cumin with smoked paprika for a smoky note.
• Make it vegan: check that the baguette contains no dairy or other animal-derived ingredients.

Common mistakes to avoid

• Overcooking the beans: blanch only until just al dente, then cool them promptly in iced water.
• Skipping the drying step: wet beans can loosen the sauce, so pat them dry before frying.
• Burning the garlic: remove the bread and garlic when lightly golden to avoid a bitter purée.
• Adding all the water at once: blend with the specified 120 ml first, then add more gradually only if needed.
• Simmering for too long: keep the final cooking to 2–3 minutes so the beans retain some bite.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a frying pan over low heat, adding a splash of water if the sauce has thickened; avoid prolonged cooking so the beans do not become too soft.

Frequently asked questions