Canary Style Green Beans

When I annouce that we’re having green beans for dinner, our 11-year-old usually says, “Thank you, Mummy!”

I don’t think I’d get that reaction with plain boiled beans. Of course, it helps of the beans are really fresh. These came from Puntagorda farmers’ market.

Serves four polite people or three hungry ones as a main course.

About 700 g of green beans
150g bacon (in narrow strips)
2-3 cloves garlic
1 red pepper
1 small-medium leek or onion.
1 stock cube (vegetable, ham or chicken)
Olive oil to fry.
A large frying pan or wok.


Chop the garlic finely. Chop the leek or onion and red pepper fairly coarsely. Fry garlic, leek, pepper and the bacon over a low heat while you top and tail the beans. Add the beans, stir and put on the lid.

Ignore for about 20 minutes (apart from occasional stirring) while you have a glass of wine and chat to your other half.

Serve with bread and butter.

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