Fried Cabbage, Bacon and Butter beans

A Sunday lunch side

This dish is a perfect way to use up a cabbage that is just sat in the fridge, and only requires a few ingredients.

1/2	green or savoy cabbage, cut into ribbons
1	400g tin of butter beans, drained and rinsed
1	brown onion, diced
4	cloves of garlic, crushed
200g	bacon lardons or bacon cut into 1cm by 1cm squares
2 tbsps	olive oil
to taste	salt and pepper

1. Begin by filling a medium sized pot with boiling water and cooking the butterbeans for 4 minutes, the strain and set to one side

2. Place a large pan over a medium heat and add the oil. Once hot, cook the bacon until crispy brown bits begin to appear. Now Remove to a side dish.

3. Next, add the onions and cook for 5 minutes, stirring throughout. Loosen with a dash of water to help soften, this will also help deglaze the pan.

4. Next add the garlic and cook for 2 minutes.

5. Now, add the cabbage and cook until it has sweated down.

4. Finally add add the butterbeans and bacon, cook for 2 minutes.

Mixture of different cabbage types can add extra flavour and texture to the dish.