Andalusian green beans in fried bread, garlic and roasted pepper sauce

Fill a stock pot halfway with water, season generously with sea salt and bring to a boil over high heat.

Trim the ends from the green beans and rinse them in a colander.

Add the beans to the boiling water; once it returns to a boil cook 1 to 2 minutes until just al dente.

Reserve some cooking water; transfer the beans to ice water to stop the cooking, then pat completely dry on a dishcloth.

Heat a large frypan over medium heat with the olive oil.

Cut two 1-inch slices of baguette and peel 6 garlic cloves.

Fry the bread and garlic 3 to 4 minutes until golden all round; remove and turn off the heat.

In a tall cylinder combine the fried bread and garlic, roasted red peppers, cumin, white wine vinegar and half a cup of reserved cooking water; blend with a hand blender to a smooth puree.

Reheat the same pan over medium heat, adding oil if needed; after a couple of minutes add the green beans and stir continuously 1 to 2 minutes.

Add the puree, season with sea salt and black pepper, mix well and simmer 2 to 3 minutes.

Transfer to a serving dish and top with chopped parsley.