Green Beans and Chorizo
Last Updated on July 8, 2021 by Betty Davies
Ready to enjoy in 10 minutes, tender green beans are tossed with crispy and spicy chorizo sausage for a side dish that packs a punch. Fresh and smokey with a hint of heat, they are a great accompaniment to fish and chicken dishes.
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Green beans are often overlooked when it comes to exciting side dishes, well, by me anyway, but things are about to change!
Green beans and chorizo is not shy in the flavor department, and this recipe is an easy way to spruce up your greens for one tasty vegetable side dish.
You are sure to impress with the dish and you won’t need to break a sweat!
Be sure to check out my Roasted Cauliflower Rice and Sautéed Asparagus too!
Why you will love this recipe!
- 2 ingredients: You only need two ingredients to make this delicious side dish, plus some water and salt.
- Quick and easy: You don’t need to be a kitchen pro to make this recipe, and it’s ready to serve in 10 minutes.
- Dietary info: These green beans and chorizo are a tasty dairy-free and low carb side dish. It’s low in saturated fat and the green beans are a great source of vitamins A, C, K, folic acid and fiber.
Ingredients
- Green beans: You can use frozen or fresh green beans in this recipe. If using fresh, trim the ends before adding them to the boiling water. Long or short cut beans both work great.
- Chorizo: This recipe uses Spanish chorizo rather than Mexican. Dice it into small pieces before crisping it in the skillet.
How to make green beans and chorizo
Be sure to scroll down for the full recipe!
- Cook the green beans and place in iced water (photo 1).
- Cook the chorizo til crisp (photo 2).
- Add the green beans to the skillet and toss together (photo 3).
Recipe Variations
If you can’t get chorizo, this recipe will also work great with bacon pieces or pancetta. If you are gluten-free, be sure to use a GF chorizo as some can contain wheat, or can come into cross contamination.
Frequently Asked Questions
This side dish is best served soon after it’s ready so that the beans still have some bite to them. You can crisp up the chorizo and cook and ice the green beans ahead of time and then just toss everything together when you are ready to serve.
The chorizo should be diced quite finely, so the heat isn’t overpowering but you get a nice burst of flavor. If you are particularly sensitive to heat, choose a milder variety of chorizo.
This is a really important step, so don’t skip it! Once the green beans are tender, about 3 minutes, drain them and plunge them into a bowl of ice water. This stops the cooking process so they don’t become mushy and overcooked, and it also keeps them a nice vibrant green color so they are much prettier when served.
Serving Suggestions
Green beans and chorizo are a great every day side dish, but also wouldn’t be out of place on a holiday table. They are especially great served with chicken and fish mains. Try them with:
Recipe Notes and Tips
- Cook the beans is salted water to start adding flavor right from the start.
- Take care not to overcook the beans, they should still have a slight bite to them.
- Don’t skip the iced water. This will stop the cooking process and keep the beans a nice vibrant green color.
Green beans and chorizo is such a simple dish, but the flavors are so addictive. So easy to toss together in minutes, it’s perfect when you are running short on time but want to impress!
More Vegetable Side Dishes
- Air Fryer Cauliflower Steaks
- Roasted Pesto Asparagus
- Sautéed Zucchini and Onions
- Carrot and Rutabaga Mash
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Green Beans and Chorizo
Ingredients
- 9 ounces green beans (frozen or fresh) (260g)
- salt and water for cooking the beans
- 1 teaspoon oil
- ⅓ cup diced Spanish chorizo (65g)
Instructions
- Prepare a bowl of iced water and set to one side.
- Add the beans to salted boiling water and cook for around 3 minutes til tender, but with a bit of bite still.
- Drain the beans and place into the iced water and set to one side.
- Heat the oil in a skillet on the stovetop. Once hot add the diced chorizo.
- Cook the chorizo for 3 to 4 minutes, stirring occasionally til crispy.
- Drain the beans and add to the chorizo in the skillet.
- Cook for a couple of minutes to warm the beans through, stirring to coat the beans in the oil, and serve.
Notes
- Cook the beans is salted water to start adding flavor right from the start.
- Take care not to overcook the beans, they should still have a slight bite to them.
- Don’t skip the iced water. This will stop the cooking process and keep the beans a nice vibrant green color.
- Nutritional values are an estimate.
