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We hope you got insight from reading it, now let’s go back to butter bean and bacon stir-fry recipe. You can have butter bean and bacon stir-fry using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Butter bean and bacon stir-fry:
- Use 1 tbsp oil
- Provide 1 onion, chopped
- Provide 250 g bacon medallions, cut into smallish pieces. If you can’t eat pork bacon, you can use trimmed turkey rashers but it alters the flavour
- Take 5 cloves Garlic, chopped
- Take 250-300 g savoy cabbage, shredded
- Get 15-25 cherry tomatoes, halved
- You need 2 (400 g) tins butter beans, drained and rinsed
- Provide 1 tsp dried chili flakes or 1 fresh chili, chopped
- Provide 2 tbsps lemon juice
- Use 2 tbsps recently-boiled water
- Get 2 tbsps crème fraîche
- Take 300 g ready to wok wholewheat noodles
- Use to taste Seasoning
Steps to make Butter bean and bacon stir-fry:
- Heat the oil in a wok and gently fry the onion for 3-4 minutes or until soft. Only stir to prevent sticking.
- Add the bacon and stir fry for 5-6 minutes, stirring frequently, until beginning to crisp.
- Add the cabbage and garlic and stir fry for 2-3 minutes. Add a little more oil if needed.
- Add the butter beans, chili and tomatoes and cook for 2 minutes, occasionally stirring.
- Add the lemon juice, hot water, crème fraîche and noodles stir thoroughly and cook for another two minutes. Add seasoning to taste and serve piping hot.
Top these mushroom, bacon, kale and tarragon pies with butter bean smash to make a healthy main meal that's big on flavour but light on calories. Butter beans cooked with beer and topped with bacon are cooked in the pressure cooker producing a hearty side dish. Stir in the bacon fat or butter (I like to use a little of both) and half and half, if using. Season with salt and pepper, and bring to a boil again. You can also stir fry green beans, which is what we'll be doing here.
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