To prepare the pork: Preheat the oven to 180°C.

Moisten the steaks with olive oil and season with salt. In a medium to hot frying pan, sear until well browned.

Remove from the pan, smear with the garlic and season with pepper. Arrange in an ovenproof dish, tuck in the rosemary sprigs and bake for 5 minutes or until cooked through but moist. Wrap in foil and leave to rest for 5 minutes.

To cook the beans: Rinse the beans, then drain. In a saucepan, gently heat 3 T of oil with the garlic and rosemary until fragrant. Add the beans and heat through. Season to taste then smash roughly with a potato masher, adding more oil if necessary. Check seasoning.

To serve: Dish up spoonfuls of the beans onto large warmed plates. Using the back of a spoon, make place for a small pool of pan juices. Spoon over the pan juices, and serve with the steaks, and sautéed chicory on the side. Garnish with a sprig of rosemary.

Cook’s notes: Lamb steaks work just as well as pork. Use flat-leaf parsley instead of rosemary and chop anchovies or olives into the beans.

Leftovers? Shred leftover pork and use as a filling for pies. Make a bread spread or vegetable dip from leftover beans: simply pound with olive oil to a suitable consistency, season and add more garlic, if needed, and some chopped parsley.

Per serving: 2237.6 KJ, 34.3 g protein, 33.3 g fat, 25.1 g carbs

TASTE’s take:

Nothing could be simpler – or more delicious.