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How to make Blistered green beans with tomato chorizo jam

Yield = 8
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1/3 cup (80ml) olive oil, divided
  • 1 continental (dried) chorizo (125g), casing removed, finely diced
  • 400g cherry tomatoes, halved
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 small shallot, finely chopped (about 2 tbs)
  • 1 lemon, zest finely grated, juiced
  • 1 birdseye chilli, finely chopped (optional)
  • 1 teaspoon smoked paprika
  • 1kg green beans, trimmed

Method

  • Step 1 Prepare a barbecue for medium-high heat.
  • Step 2 Heat a medium heavy frying pan over medium-high heat. Add 1/4 cup (60ml) of the oil and chorizo and cook, stirring frequently, for 3-4 mins or until chorizo is crisp. Stir in tomatoes and cook for 3 mins or until they have broken down. Remove pan from heat and stir in parsley, shallot, lemon zest, 2 tbs lemon juice, chilli (if using) and paprika. Season with salt and pepper.
  • Step 3 Place an inverted wire rack directly over barbecue grates (this prevents beans from falling through grates). Toss beans with remaining 1 tbs oil and season with salt and pepper. Working in batches, spread beans in an even layer over rack and cook, turning as needed, for 2-3 mins or until lightly charred and crisp-tender. Transfer to a large bowl.
  • Step 4 Toss beans with tomato-chorizo mixture. Season with salt and pepper and add more lemon juice, if necessary. Lay beans on a serving dish and serve.