Spanish Garlic Green Beans

Photo from Spain on a Fork

Last night was Sunday dinner. Well, not just Sunday dinner, but PAELLA Sunday Dinner. The Yank and PhotoGirl are now the annual Paella Sunday Dinner in June. 

As part of it, everyone brings Spanish related sides, appetizers etc. So I opted to bring a side. I googled Spanish sides and this recipe came up. Seemed simple. 

What made this recipe is the Sherry Vinegar. WHERE has that been all my life? These beans were "off the hook" good. They will now be part of my rotation of veggies in this house. 

Spanish Garlic Green Beans

Recipe from Spain on a Fork

Serves 4

• 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!