Salteado de Judias Verdes con Jamon Recipe
The technique of stir-frying something (jamon or bacon in this instance) that you will see in this recipe is called saltear in Spanish. That’s why some of the recipes in this blog are called salteados.
- 1 kg green beans
- 120 grams jamon iberico
- 2 cloves garlic
- 4 small potatoes (2 medium-sized ones)
- 1 tbsp olive oil
Wash your green beans. Cut both ends and chop them into pieces of about 6 or 7 cm. Peel the potatoes and cut them into big pieces.
Boil your green beans and potatoes for about 30 minutes. If you have canned green beans, you’ll just need to boil the potatoes. A good trick to know if they are ready is to pinch a fork into one of the potatoes, and then lift it gently over the pot. If it falls right back to the water, it means it is ready. If it stays on the fork, you need to boil your potatoes a bit more.
Cut your jamon into small pieces. Peel and chop the garlic cloves into thin pieces.
Heat a pan, add a tablespoon of olive oil, and stir-fry the jamon for two minutes on medium heat until it turns brownish and firm.
Add the garlic slices and stir-fry everything for another two minutes. Add the drained green beans and potatoes to the pan with a pinch of salt and mix everything together for another 2 minutes.
Calories: 366kcalCarbohydrates: 55gProtein: 18gFat: 11gSaturated Fat: 3gCholesterol: 38mgSodium: 510mgPotassium: 1424mgFiber: 11gSugar: 10gVitamin A: 1725IUVitamin C: 73mgCalcium: 121mgIron: 4mg