If using fresh green or yellow snap beans, choose ones that are in their prime. Extra-large older beans will be on the tough side and will be hard to mash smoothly enough. Wilted beans won't have the same fresh taste as their crisper brethren, and beans with blemishes or bad spots should also be avoided.

• Wash, peel, and core the pear. Cut into chunks and place in a steamer basket.

• Wash the beans thoroughly. Trim off the ends, remove the strings, and place in the steamer basket.

• Add enough water so that it fills the pot under the steamer basket. Bring to a boil and steam for 10–15 minutes, or until beans are very soft. If the pears cook more quickly, remove them with a slotted spoon.

• Place the beans and pears on a plate, and fork-mash them together.