Penelope Casa's Garlic Green Beans (Judias Verdes con Ajo)

Very simple and delicious!

Really, really good green beans. Simple and delicious.

The ease and tastiness of this recipe puts it in heavy rotation at my house.

Just made this dish and will be adding to this to my lineup. I have three teenaged boys (17 & 15) and they will love this new vegetable option, not to mention my vegetarian husband! The addition of the garlic at the end, and letting it cook with the green beans is how my husband's grandmother would make her signature broccoli and pasta dish. Great way to get garlic in without risking burning it, yet still cooking it enough to take the edge off.

This has been my green-bean go-to for a few years now. Absolutely adore it.

Astonishingly delicious and so simple. Based on the comments I used a bit of olive oil with the butter and almost 2 pounds of beans. Thanks for my new favorite!

There is no better way to cook green beans! Except to double the garlic!!

Delicious; I'd use a little less butter (and maybe a mix of butter and olive oil, but still less than a full tablespoon), even though I had almost a pound instead of the 3/4 pound called for. Mine were done in 8-10 minutes even on low, but maybe the cast iron pan accounts for that, since it conducts heat so well. Easy to make and very good.

Really splendid. I added olive oil to the butter in the pan, which gave it great flavor. Excellent springtime lunch with a slice of olive bread. Thank you!

I would love to make these to share for a holiday party next week! I am wondering if I can make them earlier on in the day to be served for dinner that night. Should I cut the cook time a little since they may possibly steam themselves in a covered dish? I would guess they'd be resting about 2 hours before dinner time.

I made these delicious beans last night and to prevent them from burning I added a little water which also made them super tender! Wonderful

Excellent recipe! I used Romano beans cut into about 2" lengths. They got nice and tender without falling apart. I don't like raw garlic, so I stirred it into the beans, put the cover back on and just let it sit (heat off) for ten minutes or so. Perfect. Looking forward to trying this with regular green beans too.

Thank you for this great recipe! So easy and delicious. I will be making this again and again!

I made these green beans for my parents, who are of the "boil it to death" school of cooking vegetables... but they loved this recipe! Beautiful recipe.

These were absolutely delicious & easy to make! Thanks for the recipe.

I think I've found my favorite way to cook green beans. They're absolutely delicious!

Absolutely brilliant :)

I have made this recipe about four times since I read it here. Funny, I never noticed it in Ms. Casas' wonderful THE FOOD & WINES OF SPAIN. I've been cooking out of this superb cookbook for more than thirty years. So this recipe is now added to my rotating menu of favored vegetable dishes. Sadly, I just read in today's New York Times, that Ms. Casas has passed away at age 70. Another favorite recipe from this classic is Stuffed Red Cabbage (Lombarda Rellena). This is a very good recipe for company, as it is put together and then baked in the oven.

I actually did not like the texture of the beans cooked in this way. They were a bit tough. Maybe I just didn't have the best beans. I think I will blanch them and then warm them in butter and add the garlic instead next time.

Just need to add my two cents - absolutely fantastic! I'd intended to have kale with our grill-roasted chicken, but ended up picking beans too. Definitely a keeper - only now the beans will never make it to the freezer!