I was living in the van on my land at Hermoso Campo in the Sierra de Gata when José appeared with a bundle of judías verdes – and these three judías verdes recipes are what I made with them. He grows them in his field further along the valley, and the beans had been picked less than 24 hours earlier. This is one of the things about living off-grid in rural Extremadura: neighbours arrive with produce and you cook what you're given. There is no planning involved. You just make something good from what's in front of you. These judías verdes recipes are exactly that.

I made three things with José's beans over the following day or two — simple, unfussy, and entirely suited to a two-ring gas hob in a van.

Judías Verdes Recipes — Three Ways

Judías Verdes al Ajillo

The classic. Blanch the beans until just tender but still with a bite, then drain and dry them. Heat a generous amount of olive oil in a pan and add sliced or grated garlic — more than you think you need. When the kitchen fills with the smell of it, add a dollop of tomato purée directly into the pan. It sounds like an odd addition, but it gives the dish a subtle tang and a depth that lifts the whole thing. Finish with a splash of sherry vinegar or a pinch of smoked paprika. Done in ten minutes.

Judías Verdes al Ajillo — Ingredients (serves 1)

• 150g fresh green beans, trimmed
• 2 garlic cloves, thinly sliced or grated
• ½ tbsp tomato purée
• Splash of sherry vinegar or pinch of smoked paprika
• Olive oil, salt and pepper

Method

1. Blanch the beans in boiling salted water for 3–4 minutes until just tender. Drain and dry well.
2. Heat a good splash of olive oil in a frying pan over medium heat. Add the garlic and cook until fragrant and beginning to colour.
3. Add the tomato purée and stir for a minute.
4. Add the beans and toss to coat. Finish with sherry vinegar or smoked paprika. Season and serve.

Green Beans in Tomato Sauce

Catherine — Kate at the weekends — made this for me in Greece years ago. Half an onion and a garlic clove sweated down until soft, ripe plum tomatoes simmered into a sauce, and the blanched beans stirred through until coated. Pure comfort. It works as a side dish or, with good bread, as a meal on its own.

Green Beans in Tomato Sauce — Ingredients (serves 1)

• 150g fresh green beans, trimmed and blanched
• ½ onion, finely chopped
• 1 garlic clove, finely chopped
• 200g ripe plum tomatoes, roughly chopped (or half a tin)
• Olive oil, salt and pepper

Method

1. Soften the onion and garlic in olive oil over a low heat until translucent – about 10 minutes.
2. Add the tomatoes and simmer for 15–20 minutes until the sauce thickens.
3. Stir in the blanched beans and cook for a further 5 minutes. Season and serve.

Tuna and Bean Salad

For leftover beans, boil lightly in salted water until al dente, then shock in ice-cold water and drain well. Toss with tinned tuna, a drizzle of olive oil, a squeeze of lemon, salt and pepper. A light, satisfying lunch that takes five minutes and wastes nothing.

Tuna and Bean Salad — Ingredients (serves 1)

• 150g cooked green beans, cooled
• 1 tin of tuna in olive oil, drained
• Juice of ½ lemon
• Drizzle of extra virgin olive oil
• Salt and pepper

Method

1. Toss the beans and tuna together in a bowl.
2. Dress with lemon juice and olive oil. Season and serve.

These judías verdes recipes are as good at home as they are on a two-ring hob in a van. You can read more about Hermoso Campo and off-grid life in the Sierra de Gata here.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef