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Spanish Sauteed Green and Yellow Beans With Olives

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“These are so easy and just a "bit" different. I love chorizo and the flavor it offers for this dish - it's perfect in this recipe. The spicy sausage, salty olives and creamy beans are great. Serve it along side some grilled chicken for a great dinner.”
READY IN:
20mins
SERVES:
6-8
YIELD:
6-8 Individual Servings
UNITS:
US

Ingredients Nutrition

  • 1 link spanish chorizo, diced (Use spanish chorizo is the hard cured sausage, vs Mexican chorizo which is the soft, then cut length)
  • 1 medium onion, cut in quarters and thin sliced
  • 12 teaspoon garlic, minced
  • 12 lb yellow beans, trimmed and cut in 1 1/2-inch pieces
  • 1 lb green beans, trimmed and cut in 1 1/2-inch pieces
  • 1 cup kalamata olive, pitted and halved (black olives would be a substitute)
  • 12-34 cup chicken broth
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • salt
  • pepper
  • 1 lemon, cut in wedges (2 wedges to squeeze over the dish, the rest as a garnish)

Directions

  1. Chorizo, Onions and Garlic -- In a large saute pan, add the olive oil and bring to medium high heat. Add the chorizo, onion and garlic and saute 2-3 minutes.
  2. Beans -- Add in the beans and mix well to coat with the drippings from the chorizo. Then add the chicken broth (I start with 1/2 cup), cover and cook on medium heat for approximately 10 minutes until the beans are tender, but still have a little bite to them. After 4-5 minutes, check to see if you need to add a bit more chicken broth. I like to keep a little broth in the pan so the beans steam.
  3. Finish -- Remove the lid, add the olives, and season if necessary. The broth and olives are both salty and the chorizo is spicy, so go easy on the seasoning. Cook another couple of minutes to let the liquid evaporate and finish with the butter and juice from 2 lemon wedges.
  4. Serve -- Garnish with additional lemon wedges and enjoy! Great along side some spicy grilled chicken and potato wedges. ENJOY!

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