receta de Acción de Gracias: maíz y judías verdes
Thanksgiving menu: corn and green beans with extra virgin olive oil.


  • 1 corn cob for each diner
  • 1 kg green beans round
  • Butter
  • Extra Virgin Olive Oil - Reserva Familiar Picual Castillo de Canena
  • Salt


  • Boil the cobs and beans separately until done.
  • Remove and place the cobs in a bowl with the melted butter.
  • On the other hand, place the beans in another container sprinkled with AOVE Castillo de Canena Reserva Familiar Picual and salt.