This is my famous Spanish green beans with almonds and anchovy dressing. This might sound like an unusual combination, but trust me--this recipe has made me a bit of a Thanksgiving celebrity! See if your guests can guess the secret ingredient!
Round out your Spanish Thanksgiving spread with some other favorites, like my Spanish migas with chorizo and these Manchego mashed potatoes.
Introduction
I love anchovies now, but I didn't years ago! Spain has that effect on people. If you think you don't like anchovies, try this recipe--it just might change your mind.
Here in Spain, anchovies can go for big bucks for a tiny tin--and the expensive stuff is well worth it. (In fact, Spain has an obsession with canned foods!) But we also enjoy anchovies in a variety of recipes, and often you don't even know they are there.
Added to sauces, dressings, and more, these little fish add a depth of flavor and umami that is hard to replicate! That's the trick to this delicious recipe for my Spanish style green beans. I urge you to try it, and see who names the hidden ingredient first!
Ingredients
Excited to try these Spanish green beans for yourself? Grab these simple ingredients, and you'll be ready to start cooking!
- Green Beans: I like to use either fresh or frozen thin French green beans.
- Anchovies: Use salt-cured anchovies to add a mouthwatering umami flavor to the simple dressing you'll toss the beans in.
- Garlic: The garlic helps emulsify the dressing and adds a wonderful flavor!
- Almonds: These toasted nuts add a nutty flavor and delightful crunch that pairs beautifully with the tender green beans.
See recipe card for full information on ingredients and quantities.
How to Make Spanish Green Beans
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Heat olive oil in a skillet over medium-high heat, then add the green beans. (image 1)
- Sauté until cooked through but still crunchy, about seven minutes. Sprinkle with salt and pepper and set aside. (image 2)
- Wipe any oil out of the skillet and add the almonds. Toast them over medium heat, stirring constantly, then place in a bowl and set aside. (image 3)
- Start the dressing by smashing the garlic and anchovies in a mortar and pestle. (image 4)
- Add the mustard and sherry vinegar. (image 5)
- Slowly add the olive oil and keep mixing until the dressing is smooth and emulsified. (image 6)
- Gradually add the dressing to the cooked green beans and toss to coat. (image 7)
- Sprinkle with the toasted almonds and enjoy right away! (image 8)
Recipe FAQs
My favorite topping for green beans is this simple garlic and anchovy dressing. Even if you don't like anchovies, this Spanish-style dressing is sure to change your mind!
Serve
These Spanish-style green beans with almonds and anchovy dressing make the perfect side dish for a Spanish Thanksgiving feast! I recommend rounding out your meal with other favorite sides like papas arrugadas (Canarian potatoes), pumpkin bisque, roasted carrots, or this amazing pumpkin flan.
Expert Tips
- You can use fresh beans, but I usually buy a bag of frozen ones. Here in Spain, I go to La Sirena, and in the US, I love the ones at Trader Joe's.
- I know anchovies can be scary to some people, but just try this dish; it's incredible! The anchovies add a depth of flavor that's hard to achieve with other ingredients.
- This anchovy dressing is also great on green salads, broccoli, and Brussels sprouts.
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Spanish Style Green Beans with Almonds & Anchovy Dressing
Ingredients
For the Green Beans
- 2 tablespoons extra virgin olive oil for the green beans
- 2 pounds thin French green beans (haricot vert) rinsed and drained
- ¼ cup sliced almonds
- sea salt to taste
For the Dressing
- 2 salt-cured anchovy fillets
- 1 clove garlic
- 3 tablespoons sherry vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- â…“ cup extra virgin olive oil
Instructions
- Start by preparing the green beans. Heat a heavy pan over medium-high heat, and add 2 tablespoons of olive oil. Add the green beans and sauté for about 7 minutes until just cooked through, but still crunchy. Season with salt and pepper and put into a large bowl.
- Toast the slivered almonds in a dry frying pan sauté over medium heat. Make sure to keep a close eye on them because they'll burn in a second! Remove the pan once lightly browned and fragrant.
- To make the dressing, smash the anchovies and garlic in a mortar and pestle until you have a thick paste. Blend in the mustard and sherry vinegar, and slowly drizzle in the olive oil while mixing until everything emulsifies and the consistency looks like a dressing.
- Gradually add the dressing to the cooked green beans until they're coated. Warm up the beans if necessary, and then place into a serving dish and decorate with the toasted almonds. Enjoy!
Notes
- You can use fresh beans, but I usually buy a bag of frozen ones. Here in Spain, I go to La Sirena, and in the US, I love the ones at Trader Joe's.
- I know anchovies can be scary to some people, but just try this dish; it's incredible! The anchovies add a depth of flavor that's hard to achieve with other ingredients.
- This anchovy dressing is also great on green salads, broccoli, and Brussels sprouts.
Nutrition
Photography by Giulia Verdinelli
Steve
Hello
I am finding it impossible to find slivered almonds in my neighbourhood. I was thinking of splitting each almond as an alternative. Will this work?
Lauren Aloise
Yes, sometimes I put them in a plastic bag and hit them with a rolling pin or meat mallet to break them up! It's sometimes hard to find slivered almonds here too.
Harshlata
Can i use free anchovy if I don't have salt cured anchovy?
Lauren Aloise
Fresh you mean? Fresh wouldn't work, unfortunately.
Peggy
How big is a bag of beans?
Lauren Aloise
1 kg. or 2.2 lbs!
Frank
If you increase the amount of anchovy, or use paste, this sauce is great on whole grilled fish.
Lauren Aloise
Yum, that does sound good!