Spanish Green Beans


With Spanish green beans it is all about the sauce.  Spanish cooking is actually quite simple.  It follows a Mediterranean concept of simple, fresh ingredients highlighted with natural flavours.  Green beans (or haricot vert as the French call them) make a great side dish to meals.  Start with a package of beans of your choice.  There are a lot of varieties out there but I like to use the flat bean when I find it in stores.

For the sauce I sauté 1/2 an onion in olive oil.

The secret ingredient here is a classic Spanish combination of tomato and paprika.  Spanish smoked paprika, known as pimentón, is different that the standard paprika sold in many stores so be sure to purchase the right one.  There is also the option to buy hot or mild.  I mix the 2 and it is the right amount of heat for me.  1 tsp of paprika is enough for this dish.

Once the paprika is mixed with the onion, add 1 can of diced tomato.

To break down the acidity of the tomato I cook it until if forms a paste-like texture.  This will take several minutes.  At the end I add fresh, minced garlic and the green beans.

Stir for several minutes until the beans cook to the desired consistency and they are coated in the sauce.  Season with salt and pepper and serve.

Spanish Green Beans

author: Eve@DivineDiuum


4 C green beans (washed and trimmed)

2 Tbsps olive oil

1 tsp hot paprika

1/2 white onion (diced)

3 cloves garlic (minced)

1/2 can crushed tomatoes


1.  Boil green beans for 5 minutes.

2.  Remove beans and place in an ice bath.

3.  Sweat the onion in olive oil.

4.  Stir in paprika.

5.  Add tomatoes and stir for a few minutes until some of the liquid evaporates.

6.  Stir in garlic and green beans.

7.  Cover for 5 minutes.

8.  Stir until desired consitency is reached.

Calories 135

Protein  2.89 g

3 thoughts on “Spanish Green Beans

  1. Why add the garlic at the end? That misses a whole dimension to the flavor. If you are worried about them bittering, saute them briefly and hold them off to the side with the blanched beans.


    • Hello! I like to add garlic at the end when I want a flavour kick of garlic. I find that once it’s sautéed, it tends to lose that kick but if you want a more mild garlic taste you can definitely cook and add it earlier 🙂


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