Recipe courtesy of Jose Andres
Six restaurants in Los Angeles and Washington
¾ lb. green beans, trimmed
2 tbsp. Spanish extra-virgin olive oil
4 garlic cloves, peeled and whole
4 pearl onions, peeled and whole
3 oz. jamón Serrano (Spanish cured ham), diced, plus a few additional slices torn into ribbons
4 cherry or baby tomatoes, halved
3 sprigs fresh thyme
Salt to taste
Fill a medium pot with water and bring to the boil. In a large bowl, prepare an ice-water bath. Add the green beans to the pot and cook for 4 to 5 minutes, until they are slightly al dente. Remove the beans from the water and refresh them by immersing them in the bowl of ice-water. Drain and set aside.
In a sauté pan, heat the olive oil over a medium flame. Add the garlic, and cook for 2 minutes until slightly brown. Add the onion and sauté for 8 minutes until they begin to brown slightly. Add the ham and baby tomatoes and cook for 1 minute, until the tomatoes start to become soft and release their juices. Add the blanched green beans along with the thyme, and cook for another 2 minutes, until they are cooked through.
Season with salt to taste, garnish with the ribbons of ham, and serve immediately.