Wax beans or yellow beans are a relative of the better known green beans. The lack of chlorophyll is responsible for their nice bright color. They taste the same, thus you may substitute them with their green counterparts. A sunny choice for the golden days of summer.
Servings: 4
Time: 30 minutes
Ingredients:
- 1/2 lb (75 g) wax beans, trimmed
- 1/2 cup (120 ml) + 2 Tbsp extra virgin olive oil
- 1/2 cup (70 g) Spanish dried Chorizo rounds
- 1 medium red pepper, seeded and cut into slivers
- 16-20 medium sized shrimps
- 1 1/2 Tbsp flat-leaf parsley, finely chopped
- 4 Tbsp sherry vinegar or to taste
- 1 tsp Dijon mustard or to taste
- salt and freshly ground pepper
- 1/2 cup (60 g) cubed Feta cheese
Preparation:
Bring enough water to a boil in a saucepan. Add salt. Add the beans and reduce the heat to a medium. Cook until beans are crispy tender, about 6-8 minutes. When done, drain. Run beans under cold water to arrest cooking and drain again in a colander.
While the beans are cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the Chorizo rounds and cook them until the edges are lightly brown, about 2 minutes. Remove Chorizo rounds from the skillet leaving the Chorizo oil and any drippings in the skillet. Place Chorizo rounds on paper towels and set aside.
Add the remaining 1 tablespoon olive oil to the skillet with the Chorizo oil. Heat over medium heat. Add the red pepper slivers and cook for about 3 minutes or until pepper starts to get limp. Add the shrimps to the same skillet cook until shrimps are pink, about 3 minutes longer. Remove skillet from the heat and add the Chorizo rounds. Stir well and let it cool a bit. In the meantime make a vinaigrette with the remaining olive oil, sherry vinegar, Dijon mustard, salt and pepper.
Place wax beans in a serving bowl. Add the red pepper, shrimps, Chorizo and parsley. Drizzle the vinaigrette on top and give it a good stir. Let it sit for about 15 minutes to allow flavors to mingle. Just before serving add the Feta cubes on top.
