extra-virgin olive oil
dried chorizo sausage, halved lengthwise and thinly sliced
shallot, thinly sliced
wax bean, trimmed
sherry wine vinegar
chopped fresh parsley leaves
coarse salt and pepper
- 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.