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In Spain, smoked paprika and a poached egg transform the basic green bean

Spanish Green Beans with Ham, Almonds and Smoked Paprika

Appears in July-August 2020

30 minutes

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Spanish Green Beans with Ham, Almonds and Smoked Paprika

This recipe is our adaptation of the remarkably delicious green beans that we tasted in Extremadura, Spain, home of pimentón, or Spanish smoked paprika. Our method for charring then steaming the vegetables produces a perfectly tender-crisp beans. Serrano ham is a Spanish dry-cured ham; if you cannot find it, Italian prosciutto works equally well. The version we had in Spain was topped with a runny-yolked egg that, when broken into, created a velvety, flavorful sauce that coated the beans. If you like, just before serving top the beans with a poached egg before drizzling with the paprika-infused sauce.




Don’t stir the beans too often after adding them to the pan. Stirring only a few times allows the beans to take on some char that adds flavor the finished dish.

30 minutes

Bill O.
June 19, 2022
Great side
I served it with duck breast and Duchesse potatoes. I was a little short on prosciutto, so added some tasso ham. Went very well

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