Introducing my renowned Spanish green beans with almonds and anchovy dressing. While the combination may seem unusual, trust me—this recipe has turned me into a bit of a Thanksgiving sensation! Challenge your guests to guess the secret ingredient!
Enhance your Spanish Thanksgiving feast with other beloved dishes, such as my Spanish migas with chorizo and creamy Manchego mashed potatoes.
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Introduction
I've grown to love anchovies over the years, but that wasn't always the case! Spain has a unique way of changing perceptions. If you think you dislike anchovies,give this recipe a try—it might just surprise you!
In Spain,premium anchovies can be quite pricey,but their rich flavor is worth every cent. (Spain has quite the love affair with canned goods!) We enjoy anchovies in many recipes,often without realizing it.
In sauces,dressings,and more,these tiny fish contribute a depth of flavor and an unforgettable umamiexperiencethat is challenging to replicate! That's the magic behind this recipe for my Spanish-style green beans. I highly recommend you try it and see who discovers the hidden ingredient first!
Ingredients
Ready to prepare these delightful Spanish green beans? Gather the following simple ingredients, and let’s get cooking!
- Green Beans: I prefer using either fresh or frozen French green beans.
- Anchovies: Salt-cured anchovies add an irresistible umami flavor to the dressing you'll toss the beans in.
- Garlic:This adds richness to the dressing while helping to emulsify it.
- Almonds:The toasted almonds provide a nutty flavor and a delightful crunch,enhancing the soft and tender green beans.
Refer to the recipe card for a complete list of ingredients and measurements.
How to Prepare Spanish Green Beans
For detailed ingredients and instructions,scroll down to the end of the postfor the printable recipe card.
- Heat olive oil in a skillet over medium-high heat,then add the green beans.(image 1)
- Sauté until they are just cooked but still crunchySeason with salt and pepper,and then set aside. (image 2)
- Wipe any excess oil from the skillet and add the almonds. Toast them over medium heat,stirring continuously,then transfer to a bowl and set aside. (image 3)
- Prepare the dressingby crushing the garlic and anchoviesusing a mortar and pestle. (image 4)
- Add the mustard and sherry vinegar.(image 5)
- Gradually drizzle in the olive oilwhile continuing to mix until the dressing is smooth and emulsified. (image 6)
- Slowly add the dressingto the cooked green beans,tossing them until evenly coated. (image 7)
- Top with the toasted almondsand serve immediately! (image 8)
Recipe FAQs
My go-to topping for green beans is this simple garlic and anchovy dressing. Even if anchovies aren't your favorite, this Spanish-style dressing might just win you over!
Serving Suggestions
These Spanish-style green beans with almonds and anchovy dressing are the perfect side dish for a Spanish-themed Thanksgiving feast! I recommend pairing this with other favorites, such as papas arrugadas (Canarian potatoes), pumpkin bisque, roasted carrots, or delightful pumpkin flan.
Expert Tips
- Fresh green beans are great, but I usually grab a bag of frozen ones. In Spain, my go-to is La Sirena; in the US, I prefer those from Trader Joe's.
- Don't let anchovies intimidate you; this dish is incredible! The anchovies add a flavor depth that's hard to achieve with any other ingredient.
- This anchovy dressing is also fantastic on green salads,broccoli,and Brussels sprouts.
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Spanish Style Green Beans with Almonds & Anchovy Dressing
These celebrated Spanish-style green beans incorporate almonds and a distinctive anchovy dressing. No one ever suspects the secret ingredient! Prepare my favorite green beans for your Thanksgiving celebration.
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Servings: 4 servings
Calories: 323.85kcal
Instructions
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To begin, prepare the green beans. Heat a heavy skillet over medium-high heat, then add 2 tablespoons of olive oil. Introduce the green beans, and sauté for about 7 minutes until just tender but still crisp. Season with salt and pepper, and transfer to a large bowl.
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Toast the slivered almonds in the dry skillet over medium heat, watching closely to prevent burning! Once lightly golden and fragrant, remove from heat.
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To make the dressing, create a paste by smashing the anchovies and garlic in a mortar and pestle. Incorporate mustard and sherry vinegar, and then slowly drizzle in the olive oil while mixing until the dressing is well combined and emulsified.
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Gradually add the dressing to the cooked green beans, mixing until coated. If needed, warm the beans slightly before transferring to a serving dish and garnish with the toasted almonds. Enjoy!
Notes
- You can use fresh beans, but I usually opt for a bag of frozen ones. Here in Spain, I shop at La Sirena, and in the US, I love the ones at Trader Joe's.
- Anchovies may intimidate some,but I encourage you to try this dish;it’s utterly delicious! The anchovies add a flavor depth that's challenging to achieve with other ingredients.
- This anchovy dressing is equally delightful on green salads,broccoli,and Brussels sprouts.
Nutrition
Serving:
1
serving
|
Calories:
323.85
kcal
|
Carbohydrates:
5.64
g
|
Protein:
5.09
g
|
Fat:
32.12
g
|
Saturated Fat:
4.31
g
|
Cholesterol:
7.5
mg
|
Sodium:
104.81
mg
|
Potassium:
211.51
mg
|
Fiber:
2.31
g
|
Sugar:
2.07
g
|
Vitamin A:
379.5
IU
|
Vitamin C:
6.95
mg
|
Calcium:
56.55
mg
|
Iron:
1.39
mg
Photography by Giulia Verdinelli
