This recipe is so simple but so delicious. The beans are steamed until just tender, and the chorizo adds all the spice they need.
I have trouble getting full-sized green beans tender enough just through sauteeing like I can with haricots verts — they’re just too big. So I figured I’d use the pan-steaming technique that I use to make carrots. I started with this recipe from Noshtopia, but used chicken broth instead of water.
I want to try making this by including some fire-roasted peppers too — I think that would go well.
Green Beans with Ground Chorizo
- 1 lb green beans
- ½ lb ground chorizo
- 1 medium yellow onion, medium dice
- ~1 Tbsp olive oil
- 2-3 tbsp chicken broth
Tip and tail the green beans, and cut them into 1½-2″ pieces. Heat the oil in a saute pan over medium heat and add the onions. Cook them until softening and turning translucent. Add the chorizo to the onions and break up and cook until brown. Add the green beans and stir to toss them in with the chorizo and onions and saute for a minute or so. Add the chicken broth and cover immediately to capture the steam.
Cook covered for a few minutes, then remove the lid and let the rest of the broth cook off. The longer you steam them, the more tender they’ll be — you’ll just have to experiment to get your desired crunchiness / tenderness.