5 Irresistible Tips on Spanish Green Beans with Ham
If you think green beans are dull, you’ve never tried them the Spanish way. This classic dish, green beans with Ham, has rescued countless weeknight dinners and added flair to many restaurant menus across Spain. It’s simple, quick, and bursting with character, especially when given a gourmet twist.In my kitchen, this isn’t just a lazy side dish. I add a light velouté, a touch of flour (or cornstarch for a gluten-free option), and two clever tweaks to elevate the flavors. It transforms what could be a boring bowl of beans into a savory, deeply satisfying plate that could easily be the star of the meal.
Ingredients
- 300-400 g Green beans (fresh or frozen)
- 80-100 g Jamón serrano (or prosciutto), chopped
- 2 Garlic cloves, thinly sliced
- 2 tbsp Extra-virgin olive oil
- 1 tsp Flour or cornstarch (gluten-free option)
- 1 cup Broth or water
- Optional: splash of white wine or sherry vinegar, smoked paprika to taste
Instructions
- Blanch the green beans: in salted water for 4–5 minutes until tender but still bright. Drain and set aside.
- In a large skillet, sauté sliced garlic in olive oil over medium heat until golden.
- Add the jamón in small pieces. Let it crisp slightly for 2–3 minutes.
- Stir in a teaspoon of flour (or cornstarch). Cook it gently for 1 minute to avoid raw flavor.
- Gradually pour in ½ cup of broth or water, stirring constantly to create a silky sauce.
- Add the beans, tossing well to coat. Let it all simmer for 3–4 minutes until the sauce clings and flavors meld.
- Optional: A splash of white wine or sherry vinegar right at the end for brightness.