Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: about 1 cup)
1. Bring a pot of water to boil. Add beans; cook 5 minutes. Drain well.
2. Combine oil and chorizo in a skillet over medium-high heat. Cook 2 minutes. Add shallots and almonds; cook 1 minute. Add vinegar, salt, and pepper. Remove from heat. Add beans; toss to coat. Sprinkle with parsley.
Wax Beans with Sriracha, Peanuts, and Cilantro: Cook 1 pound wax beans according to step 1. Combine 2 teaspoons lower-sodium soy sauce, 2 teaspoons hoisin sauce, 1 teaspoon Sriracha, 1 teaspoon rice vinegar, and 1/2 teaspoon dark sesame oil in a large bowl, stirring with a whisk. Add wax beans and 1/4 cup chopped fresh cilantro to bowl; toss to coat. Sprinkle with 1/4 cup chopped unsalted, dry-roasted peanuts. Serves 4 (serving size: about 1 cup) CALORIES 107; FAT 5.2g (sat 0.7g); SODIUM 158mg
Wax Beans with Anchovy, Pine Nuts, and Parmesan: Cook 1 pound wax beans according to step 1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 chopped anchovy; cook 2 minutes. Add 1 teaspoon minced garlic; cook 1 minute. Stir in 2 tablespoons pine nuts, 1 teaspoon grated lemon rind, and 1 tablespoon lemon juice; remove from heat. Add beans and 1/4 teaspoon black pepper; toss. Sprinkle with 1 ounce grated Parmesan cheese. Serves 4 (serving size: 1 cup) CALORIES 132; FAT 8.9g (sat 2g); SODIUM 194mg
Wax Beans with Chipotle, Black Beans, and Pepitas: Cook 1 pound wax beans according to step 1. Combine 1 1/2 tablespoons fresh lime juice, 1 tablespoon canola oil, 2 teaspoons honey, and 1 teaspoon minced chipotle chile in adobo sauce in a medium bowl, stirring with a whisk. Add wax beans, 3/4 cup canned unsalted black beans (rinsed and drained), and 1/4 teaspoon kosher salt to bowl; toss to coat. Sprinkle with 1/4 cup toasted pepitas (pumpkinseeds). Serves 4 (serving size: 1 1/4 cups) CALORIES 156; FAT 7g (sat 0.9g); SODIUM 194mg