Instructions: 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.

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