Spanish Green Beans with Chorizo

Galician Green Beans with Chourizo

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
  • Salt
  1. Cut potatoes in big cubes and gently boil in salted water for 7 minutes.
  2. Cut green beans in medium pieces and add to the pot with the courizo. Boil for another 10 minutes.
  3. Drain.
  4. 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.

long beans and pumpkin in coconut milk

Pumpkin and Green Beans in Coconut Milk

This recipe comes from Wendy Hutton’s book “Singapore Food”, which I bought when stopping for a week in this city-state on my way to a wedding in Adelaide. I gained 4 kilos because the food was so good.

  • 6 shallots
  • 2 large red chillies
  • 1/2 teaspoon dried shrimp paste (or 4 salted anchovies)
  • 1 tablespoon soaked dried prawns (optional)
  • 1 1/2 cups coconut milk
  • 400 g pumpkin, cut into small cubes
  • 200 g long beans, cut up in medium pieces
  • Oil and salt
  1. Finely chop shallots and chillies.
  2. Add 2 tablespoons of oil to the pot and fry shallots, chillies and shrimp paste over medium-low heat for 5 minutes.
  3. Add the prawns, stir-fry for another couple of minutes and then add the coconut milk.
  4. Add long beans and cook for 5-10 minutes.
  5. Add pumpkin and cut for another five.
  6. Season with salt, make sure the vegetables are cooked to your liking and serve with steamed rice.

It doesn’t freeze very well.