Romano beans with confit garlic (Judías escarlata con ajo confit)

"Garlic is the essential Spanish ingredient, and there's lots of it here," says Camorra.

You'll need

130 ml extra-virgin olive oil 8 garlic cloves, coarsely chopped 800 gm Romano beans or runner beans, halved widthways


  • 01
  • Gently 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).
  • 02
  • Meanwhile, 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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