"Garlic is the essential Spanish ingredient, and there's lots of it here," says Camorra.
Romano beans with confit garlic (Judías escarlata con ajo confit)
Australian Gourmet Traveller recipe for Romano beans with confit garlic (Judías escarlata con ajo confit) by Frank Camorra from MoVida.
- 10 mins preparation
- 15 mins cooking
- Serves 8
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Ingredients
- 130 ml extra-virgin olive oil
- 8 garlic cloves, coarsely chopped
- 800 gm Romano beans or runner beans, halved widthways
Method
Main
- 1Gently warm oil in a saucepan over low heat, add garlic and stir occasionally until very tender and light golden (12-15 minutes; reduce heat if garlic begins to brown).
- 2Meanwhile, cook beans in a large saucepan of boiling salted water over high heat until tender (6-7 minutes), drain and transfer to a warm serving dish. Drizzle garlic and oil over, season to taste and serve hot.