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Recipe by olive magazine

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1. Put the shallots and vinegar in a small bowl and leave to soak. Steam or simmer the beans until tender, about 4 minutes. Cool under running water and drain. Put the beans on a large platter.
2. Heat a frying pan and add the almonds and a knob of butter, cook, stirring until the almonds brown, salt well, and tip over the beans. Fry the chorizo until it begins to brown and give off oil. Drain the oil and tip the chorizo onto the beans. Add the shallots and parsley and pepper and toss everything together.

Per serving

265 kcalories, protein 11.4g, carbohydrate 5.2g, fat 22.2 g, saturated fat 4.6g, fibre 3.7g, salt 0.42 g

Latest comments and suggestions

• MariaBird

  14 May 2008

  MariaBird commented on this recipe

  I love having access to your recipes but is there anyway you can give a calorific value as in the Good food Magazine? It would be very useful.

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• Sian

  15 May 2008

  Sian commented on this recipe

  I agree with Maria. I would like to know the number of calories. However, this does not stop me from using your inspiring recipes!

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• mother*ship

  07 June 2008

  mother*ship rated and commented on this recipe

  

  Delicious! I threw in some tomatoes that needed using and swopped red onion instead of shallots and this was very tasty, I will definitely make it again.

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• fifi

  02 July 2008

  fifi commented on this recipe

  delicious! so easy! almost a meal in itself!

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• jowillmott

  03 July 2008

  jowillmott rated and commented on this recipe

  

  Really nice summery salad. Served for lunch. Would recommend as easy to prepare at the last minute and even my husband liked it.

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Ingredients

• 2 large shallots or 4 small, finely chopped
• 2 tbsp sherry or white wine vinegar
• 300g French beans , tails cut off
• 100g blanched almonds
• butter
• 2 chorizo (about 100g) , halved and sliced (pull of the outer skin if you need to)
• a handful parsley , roughly chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 30 minutes

Ingredients

• 2 large shallots or 4 small, finely chopped
• 2 tbsp sherry or white wine vinegar
• 300g French beans , tails cut off
• 100g blanched almonds
• butter
• 2 chorizo (about 100g) , halved and sliced (pull of the outer skin if you need to)
• a handful parsley , roughly chopped

Per serving

265 kcalories, protein 11.4g, carbohydrate 5.2g, fat 22.2 g, saturated fat 4.6g, fibre 3.7g, salt 0.42 g

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