A bright dish for summer tables
Green beans might not be the first thing that comes to mind when thinking of delicious vegetable tapas, yet they have a long tradition in Spanish home kitchens. Sautéed quickly in olive oil and finished with crunchy almonds and a squeeze of lemon, they become something far greater than the sum of their parts. The beans stay tender but crisp, the almonds provide texture, and the lemon brightens everything, making this dish as welcome at a summer barbecue as it is on a winter tapas board.
I remember first eating a version of this dish in Granada, served at a tiny family-run bar. The beans had been grown locally and still carried that garden-fresh snap when bitten into. They came out glistening with oil and scattered with toasted almonds, the kind of dish that seems too simple to impress, yet the flavour lingered with me long after the meal ended. Now, I often make it when I want something light and quick to balance richer tapas plates such as crispy patatas bravas with smoky tomato sauce or Spanish chickpea stew with spinach and paprika.
These green beans also work well alongside garlic Spanish mushrooms with parsley and sherry or Spanish courgette fritters with Manchego cheese. When you need something that feels fresh and green on the table, they’re a natural choice. In fact, I find they bring balance to any spread, especially when paired with slightly heavier vegetable tapas such as Spanish artichokes with garlic and white wine.
Ingredients for Spanish green beans
- 400 g green beans, trimmed
- 3 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 40 g blanched almonds, roughly chopped
- Zest and juice of ½ lemon
- Sea salt, to taste
- Black pepper, freshly ground
Ingredient notes
Fresh green beans are essential. They should be firm and squeak when bent, never limp or leathery. Thinner beans cook faster and retain a better crunch, while thicker beans may require a brief blanch before sautéing. Trimming the ends neatly not only improves presentation but also ensures even cooking.
Almonds are best lightly toasted before being added, which draws out their natural oils and enhances their flavour. Lemon zest provides fragrance while the juice lifts the richness of olive oil. Spanish cuisine often balances robust garlic and oil with citrus, and this dish is no exception.
Instructions for sautéed green beans
A large frying pan is heated with olive oil, and garlic slices are added, cooking gently until fragrant but not browned. Almonds are stirred in next, toasting for a minute until golden. Green beans are then added directly, tossed well, and cooked for 5–6 minutes until tender but still slightly crisp.
Just before serving, lemon zest and juice are stirred through, and the beans are seasoned generously with sea salt and black pepper. The dish should be served warm, straight from the pan, to keep the beans vibrant and the almonds crunchy.
Cooking techniques explained
Getting this dish right depends on control of heat and timing. Garlic burns easily, so it should be softened gently before the beans go in. The almonds need to be toasted long enough to bring out flavour, but not so long that they lose crunch. Once the beans are in the pan, they should sizzle immediately; this seals in colour and helps them retain texture.
Some cooks prefer blanching beans briefly in salted water before sautéing. This guarantees tenderness and keeps their bright green colour. If you do blanch, make sure to dry them thoroughly before adding to the oil, otherwise they’ll steam instead of fry and the almonds will lose crispness.
What to serve with Spanish green beans
These beans are a lighter option on the tapas table, so I often use them to balance stronger flavours. They’re excellent next to garlic mushrooms or crispy patatas bravas, where their freshness cuts through richness. They also work with more substantial dishes like Spanish chickpea stew or Spanish artichokes with garlic and white wine, rounding out a meal that could easily double as a main course.
Wine and beer pairings
Green beans with almonds and lemon deserve wines that highlight freshness. A young Verdejo from Rueda brings herbal, grassy notes that mirror the beans’ character. A crisp Albariño also works beautifully, its citrus edge enhancing the lemon. For beer, a clean lager makes a refreshing choice, especially in summer. If you prefer something with more complexity, a Belgian-style wheat beer with hints of spice and orange peel complements both garlic and lemon.
FAQ about Spanish green beans
Do I need to blanch the beans first?
Not always. If your beans are tender and thin, they can be cooked straight in the pan. For thicker beans, blanching for 2 minutes in salted water ensures they soften properly. For another tapas that cooks straight in the pan, see my garlic Spanish mushrooms.
Can I make this dish vegan?
Yes, it’s naturally vegan. For a full vegan tapas spread, pair with roasted Spanish peppers and Spanish spinach with chickpeas.
Can I use other nuts instead of almonds?
Hazelnuts or pine nuts work well, though almonds are traditional in Spanish cooking. For another nut-based tapas, try adding pine nuts to Spanish spinach with chickpeas.
What if I don’t have fresh lemon?
Bottled lemon juice works in a pinch, though zest is harder to replicate. If unavailable, a splash of sherry vinegar adds acidity that still feels Spanish. Pair with crispy patatas bravas to round out the flavours.
Tips for success with Spanish green beans
Choose the freshest beans you can find and cook them quickly. Overcooking dulls their colour and turns them limp. The goal is beans that retain a little snap when bitten into, balanced with crunch from almonds. Season generously at the end. Lemon and salt should be bright and noticeable, not hidden. Spanish cooking is bold with flavour, and this dish is no exception.
Recipe variation suggestions
Add a pinch of smoked paprika with the garlic for a more traditional Spanish edge. Chilli flakes also work for a subtle heat that plays well against the lemon. For a richer twist, crumble in a little Manchego or feta cheese just before serving. It adds creaminess while the beans remain crisp.
Storage and reheating for Spanish green beans
They’re best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat quickly in a hot pan to restore warmth without losing texture.
Sautéed Spanish Green Beans with Almonds and Lemon
Ingredients
- 400 g Green beans trimmed
- 3 tbsp Olive oil extra virgin
- 2 cloves Garlic thinly sliced
- 40 g Almonds blanched, roughly chopped
- ½ Lemon zest and juice
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- A large frying pan is heated with olive oil, and garlic slices are added, cooking gently until fragrant but not browned. Almonds are stirred in next, toasting for a minute until golden. Green beans are then added directly, tossed well, and cooked for 5–6 minutes until tender but still slightly crisp.
- Just before serving, lemon zest and juice are stirred through, and the beans are seasoned generously with sea salt and black pepper. The dish should be served warm, straight from the pan, to keep the beans vibrant and the almonds crunchy.