Blackened Green Beans with Chorizo and Pine Nuts
Blackened Green Beans with Spanish Chorizo, Pine Nuts and Fresh Lemon Zest is a great way to reinvent those fresh green beans that are ripe for the picking – this will be your new favorite side dish!
So if you a) have a vegetable garden or b) have gone to the grocery store lately, you know that it is officially “green bean season.” If you have a vegetable garden, which I do, there is nothing quite like picking a fresh green bean off of the vine and chomping down on it – soooo good! But, even I have to admit that after about 5-10, you are kind of good to go. What in the heck am I supposed to do with the rest of these green beans? Well guys – read on, because I think I just came up with our new favorite summer side dish!
I have always had a secret, yet seemingly non-existent love affair with Spanish Chorizo. Secret and non-existent merely because I can never get my hands on it! I can’t seem to find it anywhere! Then, I came upon it in a co-op I was venturing through and I immediately grabbed up a couple. Then I just had to come up with some awesome recipes to go with it…. Cue the green beans and see the snippet above about what in the heck to do with all of my green beans …. And thus the Blackened Green Beans with Chorizo was born. I added pine nuts for that nutty, creamy flavor and texture and then some lemon zest for some acidity – and why not throw in a little soy sauce for some salt and umami. I love it when I am right. This was superb. It all came together the way I envisioned it. You guys gotta try this.
(Also, if you follow me on Instagram, you will know that I was busy making some custom photography boards over the weekend – one of which is featured in the photos below!)
Let me know what you guys think! Enjoy~Print
- Approx. 20 green beans
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 Teaspoon soy sauce
- 1/4 Teaspoon kosher salt
- A pinch of ground black pepper
- 1 1/2 – 2 Tablespoons diced Spanish Chorizo
- 1 Tablespoon pine nuts
- 1 Tablespoons fresh lemon zest
- a small squeeze of fresh lemon juice (no more than 1/4 Teaspoon)
- Bring medium to large skillet up to medium-high heat.
- Add olive oil and 1 Tablespoon of butter and let melt.
- Add green beans.
- Stir green beans every so often and let cook for approximately 2-3 minutes.
- Add additional Tablespoon of butter and soy sauce.
- Let green beans continue to cook, stirring occasionally.
- You want the butter and oil to be absorbed and cooked down so that the beans start to brown a little, should be about 5 more minutes .
- Add chorizo, salt and pepper.
- Add pine nuts, lemon zest and quick squeeze of fresh lemon juice.
- Continue stirring for approx. 2 minutes.
- Taste the beans for salt and pepper levels.
- Serve immediately.