Spanish Green Beans With Potatoes

Translated from Karlos Arguiñano's "Atrévete a cocinar". NOTES: (1) Green beans in Spain are longer and flatter. Once I had them cooked and before I ate them I mistook them for spinach pasta. I would only suggest this recipe if you can get these type of beans, or if you know how to adapt the recipe, because I'm thinking, given their size and shape, that they are prepared and cooked a bit differently than their rounder cousins. (2) When this author refers to a tbsp it means a soup-spoonful. The water was originally described as two tumbler-glasses full.

• Ready In: 42 mins
• Serves: 2

Ingredients

• 400  g green beans
• 1 (200 g)  potatoes
• 2  garlic cloves
• 4  tablespoons olive oil
• 400  ml water
•  salt

Directions

1. Boil water in saucepan.
2. Clean green beans, remove tips with knife and remove threads along the sides using a vegetable peeler. If they are broad, slice them in half lengthwise. If not, leave them as they are. Then cut all beans into 4 cm pieces.
3. Peel potato and cut them into stew chunks.
4. Add green beans and potato to saucepan, season with salt to taste and let simmer 30 minutes.
5. Peel garlic cloves, slice width-wise and fry in 4 tbsp oil in a small pan. When they are golden-brown, add them along with hot oil to green beans and let boil 2 minutes so that the flavors mix. Serve on plates.