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Judías Verdes con Jamón

Serves 4 to 6 Side meat, Sides

Judías Verdes con Jamón

Judías Verdes con Jamón is a staple of Castilla's everyday cooking, where it's as familiar as the countryside itself. This dish is so ingrained in the local culinary repertoire that recipes are rarely written down. It's a simple yet satisfying plate often prepared for lunch, showcasing the region's reliance on fresh produce and cured meats.

Expect tender green beans coated in the rich, savory depth of jamón serrano, with garlic lending a mellow warmth. Sweet pimentón provides a gentle smokiness, while the olive oil adds a silky finish. The result is a dish that is both comforting and robust, familiar and satisfying, like a warm Castilian afternoon.

Ingredients

  • 700 ggreen beans — trimmed
  • 150 gjamón serrano — diced
  • 4 clovesgarlic — sliced
  • 1 tspsweet pimentón
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by washing 700 g of green beans thoroughly under cold water. Trim the ends and cut them into uniform pieces, about 5 cm long. This ensures even cooking and a pleasing presentation on the plate.
  2. Peel and thinly slice 4 cloves of garlic. In a large skillet or sauté pan, heat 4 tbsp of extra virgin olive oil over medium heat. Add the sliced garlic, allowing it to infuse the oil and become fragrant without browning, which takes about a minute.
  3. Once the garlic is aromatic, add the prepared green beans to the pan. Stir them gently to coat in the olive oil, ensuring each piece is covered. Let them cook slowly, stirring occasionally, until they begin to soften and turn a vibrant green, indicating they are starting to cook through.
  4. While the beans are cooking, cut 150 g of jamón serrano into small, bite-sized pieces. Add the jamón to the pan with the green beans, stirring to combine. The jamón will impart its savory flavor to the beans as it warms through.
  5. Continue to cook the mixture, allowing the edges of the green beans to develop a slight caramelization, which adds depth to the dish. This should result in tender beans with a slight char on the edges, a signature of the dish.
  6. Once the beans are tender and the jamón is warmed through, sprinkle 1 tsp of sweet pimentón over the mixture. Stir well to distribute the spice evenly, enhancing the dish's flavor with its smoky sweetness.
  7. Taste the dish and adjust the seasoning with fine sea salt to your preference. Serve the Judías Verdes con Jamón warm or at room temperature, allowing the flavors to meld and complement the main course.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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