Green beans, carabineros (scarlet prawns), extra virgin olive oil, red bell pepper, onion, carrot, and tomato. Bay leaf, garlic, water, and salt.
Allergens
Verdinas are small pale green beans, with a truly delicate flavor. Due to their size, they require a shorter cooking time than other legumes.
Their skin is very thin, so it is important to salt them at the end of cooking to prevent them from becoming tough.