Spanish Style Green Beans with Almonds & Anchovy Dressing
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!
- 2 tablespoons extra virgin olive oil (for the green beans)
- 2 pounds thin French green beans (haricot vert) (rinsed and drained)
- 1/4 cup sliced almonds
- sea salt (to taste)
- 2 salt-cured anchovy fillets
- 1 clove garlic
- 3 tablespoons sherry vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- 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!
See if your guests can guess the secret component! Round out your Spanish Thanksgiving spread with some other favorites, like my Spanish migas with chorizo and these Manchego mashed potatoes.
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 dear 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 savor and umami that is hard to replicate! That's the trick to this delicious method for my Spanish style green beans.
I urge you to try it, and see who names the hidden element first! Excited to try these Spanish green beans for yourself?
Grab these simple elements, and you'll be ready to start cookery! - Green Beans: I like to use either fresh or frozen thin French green beans.
- Anchovies: Use salt-cured anchovies to add a mouthwatering umami savor to the simple dressing you'll toss the beans in. - Garlic: The garlic helps emulsify the dressing and adds a wonderful taste! - Almonds: These toasted nuts add a nutty savor and delightful crunch that pairs beautifully with the tender green beans.
See method card for full information on elements and quantities.
How to Make Spanish Green Beans
If you’d like to see the full elements 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
What can I add to green beans to make them taste better?
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!
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 acquire 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 elements. - This anchovy dressing is also great on green salads, broccoli, and Brussels sprouts.
