Better than Casserole Green Beans with Chorizo and Toasted Almonds
The holidays can be tricky to navigate if you’re thinking about healthier eating. Everyone wants to stick to the classics and it’s hard to introduce new dishes to the table.
Our advice? Remake dishes you love. Keep the flavor and the feeling and the tradition – a few small swaps can make all the difference. We also like to fill our plates with vegetables, so it’s important that there is plenty on the table to choose from besides mashed potatoes and creamed onions.
This dish takes inspiration from the classic green bean casserole, which we love for its crunchy topping and umami-laced mushroom filling. Blanching the beans and quickly sautéing them keeps them slightly crunchy, giving texture to your finished dish.
To replicate the crunch of the casserole, I added toasted almonds and to keep the rich, savory element in the dish, I mixed in crumbled sautéed chorizo.
Parsley gives a nice, bright finish to the dish, but you can easily leave it off.
Ingredients & Method (Serves 4)
- 1 pound green beans, ends trimmed
- 1 tablespoon olive oil
- 2 teaspoons salt
- ¼ cup sliced almonds
- ½ teaspoon pepper
- 2 shallots, minced
- 6 ounces of fresh chorizo, casings removed and crumbled
- 1 tablespoon of minced fresh flat-leaf parsley (optional)
Put a medium pot of salted water on to boil.
Prepare a large bowl of ice water.
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.
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.
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.
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).
To your pan of shallots, add the green beans and chorizo. Season with salt and pepper and cook, stirring occasionally, for 3 minutes.
Remove from heat and add the beans to a large bowl. Toss with the fresh parsley and toasted almonds, then serve hot.