I was out of potatoes so I threw something like this together one night to serve with broiled (grilled) pork chops. We enjoyed it so much that I kept making it and after a few years this is the recipe that I now call “Hot Bean Salad”. It really is a nice break from the usual sides and it looks pretty on the plate.
- 1lb/450g fresh green beans (haricot vert), washed and trimmed
- 2 TBSP olive oil
- 1 slice of (streaky) bacon, diced very fine
- 1 small red onion, diced very fine
- 1 generous tsp of finely grated or diced garlic
- 1/2 tsp of Italian seasoning
- 1 large red bell pepper, cut into thin 1″/ strips
- 1 15oz/425g can of white kidney beans, rinsed and drained
- salt & pepper to taste
- Parboil the green beans until soft enough to pierce easily with a fork, rinse under cold water and drain well. Set aside.
- Heat a large skillet over medium heat, once the pan is hot add the olive oil, bacon, onion and garlic. Cook and stir until the bacon is fully cooked.
- Add the red pepper strips and cook until they start to soften, then sprinkle over the Italian seasoning.
- Add the kidney beans, cook and stir until heated through and starting to brown.
- Add the green beans, cook and stir until they are hot.
- Remove from the heat and season with salt & pepper.
Serve immediately – Serves 4
- You can add several extra slices of bacon or leave out the bacon altogether.
- Small white beans work well with this too, though if you use them you should balance the bites by cutting the pepper and green beans smaller.
- If I have it, I like to make this with finely chopped fresh rosemary and omit the Italian seasoning.
- I wouldn’t use dried rosemary, it just doesn’t taste the same and you end up with small hard twiggy bits in the dish.