Print Options:

Satay Bacon Green Beans

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. I'd a super big fan of satay sauce... I will pretty much eat it with everything.

Courses ,
Servings 4
  • 200 grams fresh green beans, topped and tailed
  • 70 grams bacon
  • 1 tablespoon almond butter
  1. 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.

  2. In the meantime, chop up the bacon and stick it in the skillet to cook.

  3. 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.

  4. Throw in the green beans and mix well. This would only be enhanced with some fresh chilli!