Green beans with ajada recipe

Last Updated on October 5, 2024

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Total: 40 min Diners: 2

Green beans are probably one of the Vegetable Recipes most admitted by everyone but they will be even more so if you present them in strands as noodles (there are specific cutters to do so, eye) as in this easy recipe that I present today for a version of few ingredients but that surprises when it comes to be eaten.

Similar to the bean salad and green mustard that we already brought in summer. This recipe is nothing more than the evolution of a classic with green beans that surely many of you have eaten at home at some time and is that in Spain is usually a common recipe when you think of eating Vegetable Recipes.

The potatoes are introduced from a majado, a kind of homemade mashed potatoes handmade with olive oil and the funny point of lemon and the union of the dish comes from a ajada in the purest Galician style.

This recipe can also be made with cauliflower, kale, asparagus or broccoli and it will also be fantastic. The fundamental key is to cook the beans just right so that they do not overcook and start to become limp and without any kind of grace.

How to make green beans with ajada

Ingredients

Ingredients

Green beans, 400 g Medium potatoes, 2 pcs Lemon juice, 1/2 teaspoon Extra virgin olive oil, 2 + 4 tablespoons Garlic cloves, 3 pcs Sweet paprika, 1 teaspoon Salt, c/s

Step 1

The first thing we will do is cut the base of the beans, the two tips, and remove the outer edge of them with the help of a peeler. Then we will cut them, with patience and affection, in strips as thin as possible. If you have the cutter the operation will be very easy, it is very cheap, bulges little and will be the triumph with the little ones (my brothers only ate green beans like this).

Step 2

Boil the potatoes with skin in boiling water for 20 minutes or until they are tender when pierced with a knife. Drain them from the water and, while still hot, peel them being careful not to burn your fingers.

Step 3

With the help of a fork, mash the potatoes until they are mashed with as few lumps as possible and season with the lemon drops, olive oil and salt, mixing well until it is a homogeneous and manageable mass.

Step 4

Prepare a saucepan with water and salt with a strainer on top and steam the green beans, covered, for 5 minutes. Until they are tender but keep that intense green.

Step 5

Peel the garlic and slice them. Brown the garlic in the oil until it begins to color. Remove from the heat and add the paprika.

Step 6

Plate the beans with a ball of hot potato and sprinkle the ajada on top, finishing with a little salt.

Tricks and suggestions

This recipe can be topped with any topping you like, from a fried egg to crispy torreznos or smoked salmon. The ajada could be made with some spicy paprika to give the dish an extra kick.