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Green beans topped with slivered almonds in a small clay dish

Spanish Style Green Beans with Almonds & Anchovy Dressing

My famous Spanish style green beans with almonds and anchovy dressing recipe. These are my favorite Thanksgiving green beans-- no one ever guesses my secret ingredient!
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Course: Side
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 323.85kcal

Ingredients

  • 1 bag of haricot vert thin French-style green beans, rinsed and drained (generally a bag is around 1kg or 2 lbs)
  • 2 tablespoons extra virgin olive oil for the green beans
  • Sea salt
  • 6 tablespoons extra virgin olive oil for the dressing
  • 3 tablespoons of sherry vinegar substitution: red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic
  • 2 salt-cured anchovy filets
  • 1/4 cup slivered almonds

Instructions

  • Start by preparing the green beans. 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 Joes. Heat a heavy pan over medium-high, and add 2 T of olive oil. Add the green beans and sauté for about seven minutes until just cooked through, but still crunchy. Season with salt and pepper and put into a large bowl.
  • Now toast the slivered almonds. Place them in layer on a dry frying pan and 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.
  • Now make the dressing-- 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. Smash the anchovies and garlic in a mortar and pestle until you have a thick paste. Whisk in the mustard and sherry vinegar, and slowly drizzle in the olive oil until everything emulsifies and the consistency looks like a dressing.
  • Now add the dressing to the cooked green beans, little by little until just coated. Warm if necessary, and then place into a serving dish and decorate with the toasted almonds. Enjoy!
  • This anchovy dressing is also great on green salads, broccoli and brussel sprouts.

Nutrition

Calories: 323.85kcal | Carbohydrates: 5.64g | Protein: 5.09g | Fat: 32.12g | Saturated Fat: 4.31g | Cholesterol: 7.5mg | Sodium: 104.81mg | Potassium: 211.51mg | Fiber: 2.31g | Sugar: 2.07g | Vitamin A: 379.5IU | Vitamin C: 6.95mg | Calcium: 56.55mg | Iron: 1.39mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!