Yellow Wax Beans w/ Chorizo, Almonds & Parsley (3 add'l variants)

CREDIT: JENNIFER CAUSEY; STYLING: CLAIRE SPOLLEN

Ingredients

1 pound yellow wax beans, trimmed

1 tablespoon extra-virgin olive oil

1 ounce Spanish chorizo, chopped

¼ cup chopped shallots

¼ cup sliced almonds

2 tablespoons sherry vinegar

¼ teaspoon kosher salt

⅛ teaspoon freshly ground pepper

⅓ cup chopped fresh parsley

Instructions

  1. Bring a pot of water to boil. Add beans; cook 5 minutes. Drain well.
  2. Combine oil and chorizo in a skillet over medium-high heat. Cook 2 minutes.
  3. Add shallots and almonds; cook 1 minute.
  4. Add vinegar, salt, and pepper. Remove from heat.
  5. Add beans and toss to coat. Sprinkle with parsley.

Alternate Recipes

Wax Beans with Sriracha, Peanuts, and Cilantro

  1. Cook 1 pound wax beans according to step 1.
  2. Combine 2 teaspoons lower-sodium soy sauce, 2 teaspoons hoisin sauce, 1 teaspoon Sriracha, 1 teaspoon rice vinegar, and 1/2 teaspoon dark sesame oil in a large bowl, stirring with a whisk.
  3. Add wax beans and 1/4 cup chopped fresh cilantro to bowl; toss to coat. Sprinkle with 1/4 cup chopped unsalted, dry-roasted peanuts.

Wax Beans with Anchovy, Pine Nuts, and Parmesan

  1. Cook 1 pound wax beans according to step 1.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  3. Add chopped anchovy; cook 2 minutes.
  4. Add 1 teaspoon minced garlic; cook 1 minute.
  5. Stir in 2 tablespoons pine nuts, 1 teaspoon grated lemon rind, and 1 tablespoon lemon juice. Remove from heat.
  6. Add beans and 1/4 teaspoon black pepper; toss.
  7. Sprinkle with 1 ounce grated Parmesan

Wax Beans with Chipotle, Black Beans, and Pepitas

  1. Cook 1 pound wax beans according to step 1.
  2. Combine 1 1/2 tablespoons fresh lime juice, 1 tablespoon canola oil, 2 teaspoons honey, and 1 teaspoon minced chipotle chile in adobo sauce in a medium bowl, stirring with a whisk.
  3. Add wax beans, 3/4 cup canned unsalted black beans (rinsed and drained), and 1/4 teaspoon kosher salt to bowl; toss to coat.
  4. Sprinkle with 1/4 cup toasted pepitas (pumpkinseeds).
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