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Wax Beans with Chorizo, Almonds, and Parsley

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 1 cup)

Ingredients

  • 1 pound yellow wax beans, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 ounce Spanish chorizo, chopped
  • 1/4 cup chopped shallots
  • 1/4 cup sliced almonds
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh parsley

Nutrition Information

  • calories 147
  • fat 9 g
  • satfat 1.7 g
  • monofat 5.6 g
  • polyfat 1.3 g
  • protein 5 g
  • carbohydrate 11 g
  • fiber 4 g
  • cholesterol 6 mg
  • iron 2 mg
  • sodium 212 mg
  • calcium 80 mg

How to Make It

  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.

  3. Wax Beans with Sriracha, Peanuts, and Cilantro: Cook 1 pound wax beans according to step 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 2g (sat 7g); SODIUM 158mg

  4. Wax Beans with Anchovy, Pine Nuts, and Parmesan: Cook 1 pound wax beans according to step 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 9g (sat 2g); SODIUM 194mg

  5. Wax Beans with Chipotle, Black Beans, and Pepitas: Cook 1 pound wax beans according to step 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 9g); SODIUM 194mg