Author Notes
Perfectly crunchy green beans with a little salty chorizo and crunch from toasted almonds. I keep the beans slightly underdone so they retain some bite. —Posie (Harwood) Brien
Ingredients
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1 pound
green beans, ends trimmed
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1 tablespoon
olive oil
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2 teaspoons
salt
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1/4 cup
sliced almonds
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1/2 teaspoon
pepper
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2
shallots, minced
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6 ounces
fresh chorizo, casings removed and crumbled
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1 tablespoon
minced fresh flat-leaf parsley (optional)
Directions
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Put a medium pot of salted water on to boil.
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Prepare a large bowl of ice water.
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While waiting for the water to boil, add your sliced almonds to a small pan and toast over medium-high heat (shaking often) for 3 minutes, or until browned and fragrant. Set aside.
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When the water comes to a boil, add your green beans and cook for exactly 2 and a half minutes. Drain the beans immediately and drop them in the bowl of ice water to stop the cooking. Set the cooled beans aside.
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In a large pan, cook the crumbled chorizo for approximately 5 minutes (or until browned and cooked through). Spoon the chorizo onto a plate and wipe out the pan.
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In the same pan, heat your olive oil over medium-high heat. Add your minced shallots and cook, stirring occasionally, for 2 minutes (or until translucent and soft).
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To your pan of shallots, add the green beans and chorizo. Season with salt and pepper and cook, stirring occasionally, for 3 minutes.
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Remove from heat and add the beans to a large bowl. Toss with the fresh parsley and toasted almonds, then serve hot.
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