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Nutrition: per serving

  • kcal169
  • fat8g
  • saturates3g
  • carbs15g
  • sugars8g
  • fibre0g
  • protein10g
  • salt1.17g
    low
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Method

  • step 1

    Heat the butter in a wide saucepan. Add the bacon and carrots, then sizzle for 3-4 mins until the bacon starts to crisp. Stir in the cabbage, cook for 2 mins until wilted, then add the beans. Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.

Recipe from Good Food magazine, November 2008

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Comments, questions and tips (29)

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Overall rating

A star rating of 4.8 out of 5.27 ratings

nwilliams232

question

Can you freeze this?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes this can be frozen. We hope this helps. Best wishes, BBC Good Food Team.

Jess3636

question

Hi, How much olive oil would you recommend using if you want to swap the butter out? Thanks

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Use between 1 - 2 tbsp. We hope this helps, BBC Good Food Team.

gornall87X41_OD8T

This is a really good recipe. I put onions in and used veg oil. We had it with lamb steaks. My other half was very sceptical until he tried it. And now it will be a regular with our meals.

John Vozar avatar

John Vozar

A star rating of 1 out of 5.

How awful, this is the worst thing I've ever tasted, no idea how there are good comments on this recipe. Absolutely disgusting and greasy. I almost threw up!

Karine Nohr avatar

Karine Nohr

A star rating of 5 out of 5.

So simple and so tasty. Vegan so I used sundried tomatoes instead of bacon and good olive oil instead of butter. I also soaked my own haricot beans, as nicer when they dont come out of a tin. We ate it with freshly baked bread and olive oil.

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