Date posted: 02/08/2021

Greenyard blistered sliced beans with chorizo and tomato dressing

  • Serves 12
  • Timing: 40 mins
Votes: 0 Average: 0


Everyday Favourites sliced green beans 350g
Olive oil 2 tbsp
Chorizo, diced 150g
Red onion, finely diced 1
Tomatoes, chopped 500g
Garlic cloves, finely chopped 2
Red chilli, finely chopped (optional) 1
Brown sugar 1 tsp
Sherry vinegar 1 tbsp
Parsley, chopped 2 tbsp


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  1. Heat a wide based frying pan and place on a high heat. Add the sliced green beans and fry over a high heat for 7-8 minutes until starting to blister. Set aside.
  2. Heat a wide based frying pan and place on a medium-high heat. Add the olive oil and chorizo to the pan and fry for 3-4 minutes, then add the diced onion and fry for a further 5 minutes. Remove the chorizo and onion to a plate and place the pan back on the heat.
  3. Add the tomatoes to the pan and cook for 5 minutes until broken down and soft. Add the garlic and red chilli and cook for a further 2 minutes. Add the chorizo back to the pan along with the sugar and sherry vinegar. Add the green beans and stir to coat.
  4. Serve on a large plate and top with the chopped parsley.
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