In the long run, we come to a point where we need to ditch the rice. Today's recipe is a simple meal I was supposed to do with my daughter for a school assignment. But she, like all kids her age, have something against anything that may have once grown in a field.
Unless it's called a potato.
Anyway... it's such a simple thing to put together but makes it a pleasure to eat healthy, which is often the biggest problem with vegetables: they're often a very hard sell when you're not a dedicated vegan or vegetarian.
200g green beans, cut to your preferred size
250g carrots, diced, sliced or cut into matchsticks
150g bacon strips
1 large onion
6 cloves of garlic
A glass of white wine
Olive oil
Instructions:
Heat up the olive oil, add the onions and sweat for a couple of minutes.
Add the beans and carrots, sweat some more.
Then the garlic, and put the lid on your pan on a low heat for 20 minutes.
Add white wine if you want, just for a bit of sweetness.
I had mine with an Ibérico cutlet, but it's fine on its own as a starter.
(By the way, the kids had yesterday's spaghetti ragu from the fridge)
Enjoy!
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