Spanish Peasant-Style Green Beans

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Spanish Peasant-Style Green Beans

 

2 pounds green beans, preferably flat ones

2 large new potatoes (about 1 pound) peeled and cut into small chunks

4 medium carrots, cut into small chunks

5 tablespoons olive oil

2 garlic cloves, sliced

 

1. Trim the ends from the beans and halve them crosswise. Pull the strings from

any that are a little tough or oversized.

2. In a stockpot, bring 2 quarts lightly salted water to a boil over high heat.

Add the beans. Cook the beans, uncovered, over medium-high heat for about 15

minutes, until they are tender. Using a slotted spoon, lift the beans from the

water and transfer them to a colander to drain.

3. Add the potatoes and carrots to the pot, and return the water to a boil. Cook

potatoes and carrots over medium heat for about

15 minutes, until the potatoes are fork-tender. Drain the vegetables. (You can

reserve the cooking liquid, if you like, to make a light soup with small pasta

pieces.) Transfer the beans, potatoes, and carrots to a serving dish.

4. In a small saucepan, heat the oil over medium heat. Add the garlic and cook

it for 3 to 4 minutes, until it is golden (do not let it burn). Pour the hot oil

and garlic over the vegetables, toss them gently, and serve them immediately.

Serves 4.

 

 

 

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