"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Judias Verdes a la Catellana (Green Beans Catillina style) Recipe

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This recipe for Judias Verdes a la Catellana (Green Beans Catillina style), by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh green beans (preferably the broad, flat kind)
3 T. olive oil
1/2 c. of diced salt-cured ham (or salt pork)
3 cloves of garlic
1 T. chopped parsley
1/2 tsp. salt
ground pepper to taste
1/2 c. roasted red bell pepper strips (optional but so good! See below how to make your own.)

Directions:
Directions:
Clean, prepare and cook the beans in water until tender. Drain and keep warm. Meanwhile sauté the ham in oil and then add the chopped garlic until golden. Add the beans, strips of roasted pepper, parsley, salt and ground pepper. Toss and serve. Extra bonus: Make your own roasted red pepper strips. Take 2 or 3 red bell peppers and roast them whole in the toaster oven or under the broiler in the oven until they are well charred. Remove and let cool. When cool enough to handle, peel the blackened skin and you´ll discover the soft and pungent flesh beneath. Cut them open, remove the seeds and cut the choice flesh into strips. These are an indispensable part of Spanish cuisine.

 

 

 

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