Some recipes scream summer without saying a word. Judías con Melocotón is one of them. Straight from the Boqueria playbook, it’s a dish that takes the simplest of ingredients—crisp green beans, ripe peaches—and lets them sing in harmony. Sweet meets savory, warm meets cool, and suddenly you have a plate that feels like a breeze off the Mediterranean.

Why We Love It

This isn’t fussy food. It’s market cooking at its best: you wander past stalls, see what’s ripe, what’s vibrant, and build from there. The green beans bring bite and freshness, the peaches add a soft sweetness, and a drizzle of olive oil ties it all together. It’s light, quick, and unapologetically summery.

Recipe: Judías con Melocotón

Serves: 4
Time: 20 minutes

Ingredients: – 1 lb (450 g) green beans, trimmed – 2 ripe peaches, sliced thin – Extra-virgin olive oil – Sea salt – Freshly ground black pepper – Optional: a splash of sherry vinegar or a handful of toasted almonds for crunch

Method: 1. Bring a pot of salted water to a boil. Blanch the green beans for 3–4 minutes until just tender but still bright. Drain and cool quickly under cold water. 2. Slice the peaches into thin wedges. 3. Toss beans and peaches gently in a bowl. Drizzle generously with olive oil, season with salt and pepper. 4. Add vinegar for brightness or almonds for texture, if desired.

Serving Suggestion

Serve as a side with grilled fish or chicken, or pile it high on a plate with good bread and call it lunch. Best eaten outdoors, preferably with a glass of chilled cava.

Simple. Seasonal. Sensational. That’s Judías con Melocotón: proof that summer cooking is about knowing when to step back and let ingredients speak for themselves.