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Sauteed Spanish Green and Yellow Beans

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“What a simple easy, flavorful dish. Years ago, a fellow chef and myself created this for a quick dinner party and it was such a hit I have been making it ever since. I happen to love chorzo and mixed with fresh beans and salty olives is the perfect combination. Simply sauteed and you have the perfect side dish to any meal.”

Ingredients Nutrition

  • 2 spanish chorizo, links diced (Spanish is the hard chorizo and can be sliced versus the Mexican chorizo which is soft and prepared )
  • 34 lb green beans, trimmed and cut in 1 1/2-inch pieces
  • 12 lb yellow beans, trimmed and cut in 1 1/2-inch pieces
  • 1 medium onion, cut in quarters and thin sliced
  • 1 cup kalamata olive, halved (black would be a good substitute)
  • 1 cup chicken broth
  • 1 teaspoon olive oil
  • salt
  • pepper


  1. Chorizo -- In a large saute pan, add the olive oil and bring to medium to medium high heat. Add in the chorizo and cook 3-4 minutes, then add in the onions and cook another 2-3 minutes, just until the chorizo begins to brown up and the onions begin to soften. The chorizo will render some fat which you want to cook the beans in, but if you have to much oil, just pour some out.
  2. Beans -- Add the beans, mix well and saute 2-3 minutes until they absorb the flavors of the onions and chorizo. Reduce the heat to medium low and add in the chicken broth or stock so the beans can simmer to finish cooking. Cover and simmer 7-10 minutes until the beans are tender.
  3. Olives -- Remove the lid, turn the heat back up to medium high heat to reduce any remaining broth and add in the olives. Check for seasoning. Remember the olives are salty and the chorizo has a bit of spice, so go easy.
  4. Serve -- ENJOY! I often make these in my cast iron pan right on the grill along side some chicken and foil pouch potatoes.

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