Source The English Kitchen
|a handful||flat leaf parsley||coarsely chopped|
|2 tbsp||white balsamic vinegar|
|100g||chorizo sausage||peeled and thinly sliced|
|300g||french haricot green beans||trimmed|
|2 large shallots||shallot||peeled and minced|
|to taste||ground black pepper||freshly ground|
1. Put the shallots and vinegar into a small bowl and leave to soak while you cook the beans and sausage.
2. Steam or simmer the beans in some lightly salted water until crispy tender, about 4 minutes. Drain well and rinse under cold water. Leave to drain in the colander.
3. Heat a frying pan over medium heat. Add a knob of butter. When the butter begins to sizzle, tip in the almonds. Cook and stir until the almonds are nicely browned. Season with a bit of salt. Place the green beans on a platter and tip the browned almonds over top.
4. Return the pan to the heat and add the chorizo. Cook, stirring, until it begins to brown and gives off some of it's juices. Scoop out the cooked chorizo with a slotted spoon and tip the chorizo onto the beans as well. Add the shallots and vinegar, and the parsley and toss everything together.