Green bean, olive and potato pan

Beans1 This power combo creates one of the quickest, easiest, most delicious, filling dinners I know. Inspired by Hugh Fearnley-Whittingstall’s original recipe, this healthy dish is packed full of fibre and protein, but always hits the spot as it’s so filling. And it will only set you back £2 in total! 

Serves 2-3


  • 500g  new potatoes
  • 200g green beans, trimmed
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 50g pitted black olives, roughly chopped
  • Handful of basil
  • Squeeze of lemon juice
  • salt and pepper


  • Cut the potatoes in half and cover with salted water in a saucepan
  • Bring to a boil then let simmer on a medium heat for around 8 minutes until potatoes are tender
  • Add the beans for the last 2 or 3 minutes
  • Drain potatoes and beans well
  • While potatoes are cooking, heat olive oil in a pan over a low heat
  • Add garlic and cook for a few minutes before adding chopped olives and cooking for another few minutes
  • Turn up the heat and add beans and potatoes to the pan
  • Add basil, lemon juice, salt and pepper. Toss and serve immediately

(Instead of basil you can always use rosemary, thyme, or any other herb you may prefer) beans2 beans3


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