Ingredients
1 teaspoon extra-virgin olive oil
4 ounces dried chorizo, halved lengthwise and thinly sliced
1 large shallot, thinly sliced
3/4 pound wax beans, trimmed
4 teaspoons sherry vinegar
1/2 cup chopped fresh parsley leaves
Coarse salt and ground pepper
Preparation
In a large skillet, heat oil over medium-high. Add chorizo and cook, stirring occasionally, until browned and crisp, 2 minutes. With a slotted spoon, transfer chorizo to a plate.
Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes. Add beans and 1/4 cup water. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes. Return chorizo to skillet and stir in vinegar and parsley. Season with salt and pepper.
