Green beans with ham are a comforting and simple dish from Spanish Mediterranean cuisine. Low in calories but rich in fiber, vitamins K and C, and with the protein contribution of ham and egg, they are a complete and balanced meal that is prepared in less than 30 minutes.
Mediterranean
Green beans with ham and hard-boiled egg
Judías verdes salteadas con jamón serrano y huevo duro. Plato mediterráneo sencillo, bajo en calorías, rico en fibra y proteínas.
- Spain
- MAIN COURSES
- Light
- High fiber
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 240 kcal
- Protein 18 g
- Fiber 5 g
- Carbohydrates 10 g
- Fat 14 g
- Sodium 580 mg
Story behind the dish
Preparation
Green beans with ham and hard-boiled egg is a preparation from Spain with easy difficulty. Reserve about 30 minutes in total (10 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g fine green beans (round or flat).
- Have ready: 150 g of serrano ham in cubes.
- Have ready: 4 eggs.
- Have ready: 3 sliced cloves of garlic.
- Have ready: 3 tablespoons of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the beans in boiling salted water for 8-10 minutes until tender...
Cook the beans in boiling salted water for 8-10 minutes until tender but with bite. Drain. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. Watch the exact point indicated; An extra minute can alter the result.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Cook the hard-boiled eggs for 10 minutes in water; cools
Cook the hard-boiled eggs for 10 minutes in water; cool, peel and cut into quarters. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
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In large frying pan
In a large frying pan, heat the oil and sauté the garlic until lightly browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the ham and sauté 2 min
Add the ham and sauté 2 min. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Add the drained beans; sauté for 3-4 minutes over high heat
Add the drained beans; sauté for 3-4 minutes over high heat. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Season with pepper and paprika (the ham already provides salt)
Season with pepper and paprika (the ham already provides salt). Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve with hard-boiled eggs on top.
Serve with hard-boiled eggs on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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