We cut the tips of the green beans, remove the strands from the side and we cut them into three or four pieces each. We put them to cook in a saucepan with water and salt until they are to our liking. It is preferable to sin that they remain al dente To overcook and make them brown and less appetizing. When they are ready we reserve them.

We peel the potato and the carrot and cut them, the first in irregular pieces and the other in slices half a centimeter thick. The Cook in plenty of salted water for 15 to 20 minutes, according to size, preventing them from falling apart.

In a wide frying pan, we put 4 tablespoons of extra virgin olive oil and we put the minced garlic cloves into medium pieces, browning them. Then we remove them and chop them even more. It is preferable do it this way so they don’t burn us, as they would bitter.

Outside of the fire, in the oil to brown the garlic, add half a tablespoon of paprika, and sauté the beans, carrots and cooked potatoes, sautéing so that they impregnate well. Then we relight the fire and we give them a turn until they are at the ideal temperature, serving immediately after sprinkle them with the crunchy garlic.