Judías verdes con jamón y atún

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Judías verdes con jamón y atún. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Judías verdes con jamón y atún is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions daily. Judías verdes con jamón y atún is something which I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Judías verdes con jamón y atún, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Judías verdes con jamón y atún delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Judías verdes con jamón y atún is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook Judías verdes con jamón y atún using 6 ingredients and 4 steps. Here is how you cook it.

Estaba solo en casa y tenía que volver al trabajo y no tenía comida hecha e improvisé. Eso si repetiré otra vez, está muy bueno.

Ingredients and spices that need to be Take to make Judías verdes con jamón y atún:

1. 1/2 bote judías verdes lavadas y escurridas
2. 1 cuarto cebolla
3. 1 lata atún
4. tacos jamón
5. 1 chorrete aove
6. 1 poco sal

Steps to make to make Judías verdes con jamón y atún

1. Primero echamos el aceite en una sartén y mientras se calienta picamos la cebolla.
2. Echamos la cebolla a la sartén y cuando esté transparente echamos los tacos de jamón.
3. Luego echamos las judías verdes y un poco de sal y le damos vuelta.
4. Por último le echamos el atún escurrido, lo removemos un poco y a disfrutar.

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