Beans with Onion and Garlic

¨ green beans – say ½ lb or 250 grams

¨ 1 large onion (depends how much you like onions) chopped

¨ 2 big cloves of garlic (ditto) chopped

¨ olive oil

¨ salt

¨ optional: ham or bacon

Cook the beans in boiling salted water until they are just done, then immediately refresh them under the cold tap.

While they are cooking fry the onions first and then add garlic (in a pan that is big enough to take the beans as well ) in a generous amount of olive oil on a highish heat until the mixture is just beginning to scorch – and it doesn’t matter if it does.

Add the beans and that’s (nearly) it.

The secret to this dish is after you’ve added the beans and turned them all around in the oil with the charring onion, turn off the heat and then, just before serving, sprinkle some salt across the top and some sort of magic occurs. The beans can be eaten hot, or cold and are probably best lukewarm. Ham or fried bacon bits can be added to make the dish more substantial.

[Tenterden Horticultural Society] [About The Society] [Events] [The Shows] [Contact] [Related Links] [Recipes] [Fench Onion Soup] [Spinach & Leek Pie] [Beans, Onion & Galic] [Jerusalem Artochokes] [Autumn Show]