I spent several summers as a kid in the farm where my grandparents sourced chourizos for their deli. Food was simple, but it will always be among the most delicious I’ve ever tried.
Green beans were at their peak and we would start every meal, day in, day out, with large platters of boiled potatoes and beans, plates with pieces of fried pork belly and a bottle with a strong homemade vinegar to dress the vegetables. This is the dish, but using chourizos (chouriços, in Portuguese; chorizos, in Spanish) instead of pork belly.
Don’t skip this recipe because it seems simple and dull. If you use good produce, you’ll repeat more than once.
- A bunch of green beans
- Two medium-large potatoes
- Chourizo sausage, on the uncured side.
- Olive oil
- Wine vinegar
- Cut potatoes in big cubes and gently boil in salted water for 7 minutes.
- Cut green beans in medium pieces and add to the pot with the courizo. Boil for another 10 minutes.
- Serve and dress with olive oil and vinegar.
You can add a boiled egg to each plate. It goes very well with this dish.
Tip&Tricks: Because I don’t think you can find Galician chourizo, use either Portuguese or Spanish, as less cured as you can get. They will have a much nicer texture than the dry ones and will give potatoes and nice reddish hue.