1/2 lb String beans
5 tb Plus 1 tsp unsalted butter;
-at room temperature
1 ts Vegetable oil
1 md Onion; finely chopped
1 Clove garlic; minced
1/2 lb Chorizo; thinly sliced
2 lg Ripe tomatoes; seeded and
-chopped
1 tb Chopped fresh basil; or 1
-tsp dried
1 Hot green pepper; seeded and
-minced
1 Red bell pepper; seeded,
-finely chopp
2 Eggs
1 c Buttermilk
1/2 c Heavy cream
1 c Yellow cornmeal
1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Baking powder
1 pn Sugar
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/8 ts Sweet Hungarian paprika
2 ts Chili powder or ground mild
-dry chilies
1/4 c Sliced black olives
1 c Grated Monterey Jack cheese
1 ds Hot pepper sauce
Cut the string beans French style in half lengthwise. Cook in boiling
salted water until tender, about 8 minutes. Rinse under cold running water,
drain, and set aside.
Melt 2 tbsp of the butter with the oil in a large heavy skillet over medium
heat. Add the onion, cook 2 minutes. Add the garlic and sliced chorizo.
Continue to cook until the chorizo is lightly browned, 5 to 6 minutes.
Add the tomatoes, basil, hot green pepper, and red bell pepper to the
sausage mixture. Continue to cook, stirring occasionally, until the
tomatoes are soft. Toss in the reserved beans and cook 10 minutes longer.
Remove the skillet from the heat.
Beat the eggs with 3 tbsp of the butter in a large bowl until smooth. Beat
in the cornmeal, flour, baking soda, baking powder, sugar, salt, pepper,
paprika and chili powder. Mix well. Stir in the chorizo/bean mixture, the
olives, cheese, and hot pepper sauce.
Rub a 10 inch cast-iron skillet with the remaining 1 tsp butter. Spoon the
batter into the skillet, and bake until firm and golden brown, about 35
minutes. Cut into wedges and serve.
Note: Author notes that he serves this as a brunch or supper dish and often
with just a green salad on the side.
Yields
7 Servings