Green Beans with Chorizo and Toasted Almonds

By Posie (Harwood) Brien
December 8, 2014
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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

Serves: 4

  • 1 pound green beans, ends trimmed
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1/4 cup sliced almonds
  • 1/2 teaspoon pepper
  • 2 shallots, minced
  • 6 ounces fresh chorizo, casings removed and crumbled
  • 1 tablespoon minced fresh flat-leaf parsley (optional)
  1. Put a medium pot of salted water on to boil.
  2. Prepare a large bowl of ice water.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. To your pan of shallots, add the green beans and chorizo. Season with salt and pepper and cook, stirring occasionally, for 3 minutes.
  8. 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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