Spanish Sauteed Green and Yellow Beans With Olives

Name: Spanish Sauteed Green and Yellow Beans With Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ 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); 12-¾ 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)

Servings: persons

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
½ 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)
12-¾ 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)

1
Chorizo, Onions and Garlic -- In a large saute pan, add the olive oil and bring to medium high heat.
2
Add the chorizo, onion and garlic and saute 2-3 minutes.
3
Beans -- Add in the beans and mix well to coat with the drippings from the chorizo.
4
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.
5
After 4-5 minutes, check to see if you need to add a bit more chicken broth.
6
I like to keep a little broth in the pan so the beans steam.
7
Finish -- Remove the lid, add the olives, and season if necessary.
8
The broth and olives are both salty and the chorizo is spicy, so go easy on the seasoning.
9
Cook another couple of minutes to let the liquid evaporate and finish with the butter and juice from 2 lemon wedges.
10
Serve -- Garnish with additional lemon wedges and enjoy!
11
Great along side some spicy grilled chicken and potato wedges.
12
ENJOY!

2295

kcal

Calories

Fat

325

Carbs

218

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, ½ teaspoon garlic, minced, 12 lb yellow beans, trimmed and cut in 1 1/2-inch pieces, and more.

Yes, Spanish Sauteed Green and Yellow Beans With Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!