60 minutes


  • 1 tbsp of olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 200g of smoked streaky bacon, sliced into 1cm pieces
  • 300g of green beans
  • 200g of new potatoes, halved or quartered if large
  • 700ml of chicken stock
  • salt to season
  • black pepper to season


Add the oil to a wide saucepan and add about a third of the bacon. Fry until very crisp, then remove using a slotted spoon. Reserve to sprinkle over at the end for a bit of crunch
Add the rest of the bacon along with the onions. Fry until translucent then add the minced garlic and fry for a couple of minutes, ensuring it only softens and doesn't start to crisp up
Add the green beans and stir to coat
Next add the potatoes and stock. Simmer with a lid on for 30 minutes
Remove the lid and simmer for a further 20 minutes, you want most of the braising liquid to have reduced away, leaving you with just a little sauce to coat
Taste and season with salt and pepper. Sprinkle with the crunchy bacon bits and serve up warm