I rarely buy fresh green beans. I have no excuse – except that I tend to forget about them in the fridge, so I stick to the green beans in a jar. Which, I have to admit, I really like as far as convenience food goes. But I did purchase a bunch of green beans the other day and the day before they were due to go off, I decided to cook them to go with the leftover pull pork. I had also made some almond butter the day before… so this is what happens.
- 200g fresh green beans, topped and tailed
- 70g bacon
- 1 tablespoon almond butter
- Bring a small pan of water to a boil while you top and tail the green beans. Stick them in and boil them for about 5 minutes or so.
- In the meantime, chop up the bacon and stick it in the skillet to cook.
- Drain the green beans after they are par-boiled. While they are sitting in the strainer, throw the almond butter in the skillet with the chopped bacon and stir it about a bit.
- Throw in the green beans and mix well. This would only be enhanced with some fresh chilli!