# Chorizo and Blistered Dragon Tongue Beans with Almonds, Braised Corn, Chile and Feta > Blistered dragon tongue beans catch the spicy juices of browned chorizo, with toasted almonds adding a firm crunch. Alongside, sweet summer corn gets a short, buttery braise with green chile, tangy feta and cilantro—a bright counterpoint to the savory beans. - URL: https://www.chezjk.com/recipes/chorizo-almonds-blistered-dragon-tongue-beans-with-braised-corn-chile-feta - Author: Jonathan Katzman - Cooked and photographed: 2024-07-21 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free ![Chorizo and Blistered Dragon Tongue Beans with Almonds, Braised Corn, Chile and Feta](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fed56f0d6ee0b0108.jpg) ## Browned Fresh Chorizo Browning the sausage in coarse crumbles develops crisp edges and leaves a flavorful fat to coat the beans. ### Ingredients - 12 oz fresh pork chorizo, gluten-free, casings removed - 1 tsp ghee ### Instructions 1. Heat the ghee in a large heavy skillet over medium-high heat. Add the chorizo in rough chunks and leave undisturbed for 2–3 minutes to brown. 2. Break into coarse crumbles and cook, stirring occasionally, until browned and cooked through, 7–9 minutes more. Fresh pork sausage should reach 160°F. 3. Transfer the chorizo to a bowl. Reserve up to 1 tablespoon of its rendered fat for finishing the beans; discard any excess. ### Notes - Use fresh, crumbly chorizo rather than firm, cured Spanish chorizo. Its salt and chile level will determine how much additional seasoning the beans need. ## Blistered Dragon Tongue Beans with Toasted Almonds Blistering before a brief covered steam gives the broad pods charred spots without leaving them tough. Almonds and a little vinegar sharpen the contrast with the rich sausage. ### Ingredients - 1 1/4 lb dragon tongue beans, ends trimmed and pods cut into 2–3-inch lengths - 1/3 cup whole skin-on almonds, roughly chopped - 1 1/2 tbsp ghee, divided - 1 medium shallot, finely diced - 2 cloves garlic, thinly sliced - 3 tbsp water, plus more as needed - 2 tsp sherry vinegar - to taste kosher salt and freshly ground black pepper ### Instructions 1. Toast the almonds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and golden at their cut edges. Transfer to a bowl. 2. Pat the beans thoroughly dry. Heat half the ghee in a wide heavy skillet over medium-high heat. Add half the beans in a loose single layer and sear for 3–4 minutes, turning occasionally, until blistered in spots. Transfer to a plate and repeat with the remaining ghee and beans. 3. Return all the beans to the skillet. Reduce the heat to medium, add the shallot and cook for 2 minutes. Add the garlic and stir for 30 seconds. 4. Add the water and a small pinch of salt, cover, and cook for 3–5 minutes, until the pods are tender with a slight bite. Add another splash of water and cook longer if they remain tough. 5. Uncover and let any water evaporate. Fold in the cooked chorizo and up to 1 tablespoon of its reserved fat; toss until hot. Add the vinegar and most of the almonds, then taste for salt and pepper. Reserve the remaining almonds for serving. ### Notes - Dragon tongue beans usually lose much of their purple striping as they cook; judge doneness by tenderness rather than color. - Use a large skillet or work in batches so the beans blister rather than steam. ## Braised Corn with Green Chile, Feta and Cilantro A shallow braise preserves the corn's juicy sweetness while butter and a little corn milk make a light coating. Feta adds creamy, salty pockets rather than a heavy sauce. ### Ingredients - 6 ears sweet corn, husked - 2 tbsp unsalted butter - 1 medium jalapeño, finely chopped, seeds removed for milder heat - 1 clove garlic, finely chopped - 1/2 cup water - 4 oz feta, broken into small chunks - 1/2 cup loosely packed cilantro leaves and tender stems, roughly chopped - 2 tsp fresh lime juice, plus more to taste - to taste kosher salt ### Instructions 1. Cut the kernels from the cobs into a wide bowl. Scrape the cobs lightly with the back of a knife to collect any milky juices without scraping in tough fibers. 2. Melt the butter in a wide sauté pan over medium heat. Add the jalapeño and cook for 2 minutes without browning. Add the garlic and stir for 30 seconds. 3. Add the corn, collected corn milk, water and a small pinch of salt. Bring to a gentle simmer, cover and cook for 4 minutes. 4. Uncover and simmer for 2–4 minutes, stirring occasionally, until the corn is juicy and tender and only a little glossy liquid remains. 5. Remove from the heat. Gently fold in the feta, cilantro and lime juice, leaving some feta in distinct pieces. Taste before adding more salt or lime. ### Notes - If the pan dries before the corn is tender, add water a tablespoon at a time. If it is soupy, reduce the liquid before folding in the feta. - For the sweetest midsummer corn, keep the braise short; more mature kernels may need a few additional minutes. ## Overall Timing / Workflow The sausage can wait briefly while the beans blister, and the corn finishes quickly in a second pan. ### Instructions 1. 0:00 — Trim and dry the beans, cut the corn from its cobs, and prepare the shallot, garlic, chile and herbs. 2. 0:20 — Toast the almonds, then brown the chorizo and reserve its fat. 3. 0:35 — Blister the beans in batches. While they cook, begin the corn in a second pan. 4. 0:43 — Steam the beans briefly, then combine them with the chorizo, vinegar and almonds. 5. 0:48 — Finish the corn with feta, cilantro and lime. Taste both dishes and serve immediately. ## Plating Two adjacent piles keep the sweet, juicy corn distinct from the deeply savory beans while allowing their juices to meet. ### Instructions 1. Spoon the chorizo and beans onto one side of each warm plate, distributing the sausage crumbles evenly. 2. Mound the corn alongside, including a little of its buttery cooking liquid and visible pieces of feta. 3. Scatter the reserved toasted almonds over the beans. Serve while the almonds are crisp and the corn is warm. ## Leftover Path Separate storage protects the corn's delicate texture and lets the sausage and beans reheat without overcooking the feta. ### Instructions 1. Refrigerate the two dishes separately in covered containers within 2 hours and use within 3–4 days. Store any extra toasted almonds separately. 2. Reheat the chorizo and beans in a covered skillet with a splash of water until hot throughout, reaching 165°F. 3. Warm the corn gently in a separate pan with a spoonful of water, stirring as little as possible, until hot throughout. Add fresh cilantro or a little lime after reheating if available. 4. For another meal, spoon the warmed chorizo and beans beside eggs and serve the corn as a warm relish. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.