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Runner beans, chorizo & almonds

Runner beans, chorizo & almonds served on two plates and topped with eggs

Runner beans, chorizo & almonds

Name: Runner beans, chorizo & almonds
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 320g runner beans halved; 50ml olive oil; 1 tbsp sherry vinegar; 3 anchovies finely chopped; ¼ large chorizo ring sliced; 4 large eggs; pinch of smoked paprika; 30g flaked almonds toasted; ¼ bunch of parsley finely chopped

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Growing runner beans in the garden? Enjoy them at their very best in the late summer in this stunning light lunch or starter with chorizo, eggs and almonds

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Ingredients

Nutrition

Units:

MetricUS

320g runner beans

halved
50ml olive oil
1 tbsp sherry vinegar
3 anchovies

finely chopped
¼ large chorizo ring

sliced
4 large eggs
pinch of smoked paprika
30g flaked almonds

toasted
¼ bunch of parsley

finely chopped

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Nutrition: Per serving

kcal343
fat29g
saturates6g
carbs3g
sugars2g
fibre2g
protein17g
salt1.2g

Method

step 1

Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.
step 2

Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.
step 3

Heat a dry frying pan over a medium heat and fry the chorizo for 2-3 mins until golden brown. Cook the eggs in a pan of simmering water for 6 mins 30 seconds. Drain, then rinse under cold running water to cool. Peel and halve.
step 4

Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.

Recipe from Good Food magazine, August 2021

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A star rating of 5 out of 5.2 ratings

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