• New potatoes
• Becan
• Runner beans (aka kidney beans; stick beans)
• Red Onion
• Oil
• Lea & Perrins Worcestershire Sauce
• Black pepper to season (no need for salt as becan provides this)

1. Boil or steam runner beans until approximately ¾ cooked, plunge into cold water to stop cooking process and drain
2. In the meantime, sauté diced new potatoes (skins on) in a little oil until about ½ cooked
3. Peel and coarsely chop red onion and add to pan
4. Once onions start to soften, add raw fried becan (or pre-prepared raw cooked becan if you prefer it really crispy - if you do pre-cook the becan, you can save the becan grease to sauté the potatoes and onions in steps 2. and 3.)
5. Once becan is cooked, add partly cooked beans to pan
6. Before serving, throw a good few slugs of Worcestershire Sauce through the pan and stir

raw fried becan

craigb
Needs more becan. 

Mesh
Mmmmmmm.....Looks LIKE this is going to be a KEEPER Steve!!!! Somehow, EVERYTHING that has BECAN in it just turns out YAMMY!!!!!!