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Spanish Green Beans with Ham, Almonds and Smoked Paprika
This recipe is our adaptation of the remarkably delicious green beans that we tasted in Extremadura, Spain, home of pimentón, or Spanish smoked paprika. Our method for charring then steaming the vegetables produces a perfectly tender-crisp beans. Serrano ham is a Spanish dry-cured ham; if you cannot find it, Italian prosciutto works equally well. The version we had in Spain was topped with a runny-yolked egg that, when broken into, created a velvety, flavorful sauce that coated the beans. If you like, just before serving top the beans with a poached egg before drizzling with the paprika-infused sauce.
4
Servings
Tip
Don’t stir the beans too often after adding them to the pan. Stirring only a few times allows the beans to take on some char that adds flavor the finished dish.
30 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
¼
cup slivered almonds
Directions
-
01In a 12-inch skillet over medium, heat 2 tablespoons of oil until shimmering. Add the almonds and cook, stirring often, until lightly golden, about 2 minutes. Add the ham and garlic and cook, stirring, until the ham crisps and the garlic is fragrant, another 2 minutes. Transfer to a small bowl; set aside.
Reviews
April 13, 2023
Great Green Bean Recipe!
This was a terrific bean recipe, even without the egg. There really wasn't much in the way of sauce that was mentioned, but that did not take away from anything.
June 19, 2022
Great side
I served it with duck breast and Duchesse potatoes. I was a little short on prosciutto, so added some tasso ham. Went very well
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