Beans with Beans

Fry a couple of tablespoons of onion (red, spring, white – any sort, even leek) in a mixture of butter and olive oil until soft.  Add some garlic, one or two cloves, and some mushrooms if you like.  Fry for a further 2-3 minutes.  Now throw in a few handfuls of green beans.  Stir, then add a glass of white wine and some salt and pepper.  Cover with a tight fitting lid and simmer for up to twenty minutes.  If the pan is going dry, add a little water.  When the green beans are tender, add a tin of flageolet beans.  Warm through, then serve garnished with spring onion or parsley.

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