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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.

By Frank Camorra
  • Serves 8
  • 10 mins preparation
  • 15 mins cooking
Romano beans with confit garlic (Judías escarlata con ajo confit)
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.

Ingredients

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

Method

Main
  • 1
    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).
  • 2
    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.
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  • Author: Frank Camorra