Judías verdes (/hoo-deas — bird-es/ where bird is pronounced as the usual bird animal describing word). Flat green beans. Simple dish, another classic from my mother’s menu. My mother must love judías verdes, because my whole winter season dishes from childhood is full of dishes with them. Soups and this dish in many variants, with sausages, with serrano ham… I just decided to keep it simple and vegetarian in this case. Oh, I also chopped the vegetables quite gross, I know my mother is about to complain about this when she spots these pictures ;-)
I am sorry I missed 2 of 3 posts last week. My life is really hectic since I started in Art School in September. I am really happy with all I am learning. I am not that happy with the pace we have at school. I live in a constant heart-attack way of life. There are daily hand in assignments very single day of every week. It has been highly challenging and I often feel exhausted. But I can’t hide how happy I am with everything I am learning in the end. But this means I have to also struggle to publish in time, to cook and have light to photograph. But, hopefully, soon you will be seeing some reflections of my work in here.
This recipe could not be simpler. I know I said
I was a bit tired flat green beans were always in my mother’s winter menus. However, when I got to live on my own I could not wait to cook them my self this very same way.
Ingredientes for 2 servings
- Flat green beans (I didn’t measure properly, but the picture helps, I guess), both tips removed
- 2 potatoes, peeled
- 2 carrots, peeled and halved (maybe 1 is fine, but I just love them so…)
- 1 onion, quartered and finely sliced
- 1 garlic clove, finely chopped
- Smoked paprika powder to taste (I use sweet and smoked)
- Salt to taste
- Olive oil
1. Throw into a pan all the vegetables (except garlic and onion) and cover them with water.
2. Cook them at medium heat until carrots are tender.
3. Meanwhile, you can prepare the “ajada” which is: poach the onions in pan with olive oil at medium heat. When they are tender, add the garlic. Stir and leave it for less than a minute and then, add the paprika. Leave this ajada resting with the heat off until vegetables are cooked.
4. When vegetables are ready, reheat a little bit the ajada (step no.3) in case it is cold already and mix them with vegetables in a flying pan (with a couple of tbsp of olive oil). When everything have the same paprik-ish color, it’s ready to eat.
5. Season to taste before serving.
To serve, drizzle some olive oil.
I hope you enjoy this dish and have a nice week! (Is it possible to still wish a happy week on a Tuesday?)
P.S.: Probably I will be missing tomorrow’s tapa, but hopefully I will post something on Friday! ;-)