Top, tail and remove the strings from the
runner beans, then cut them diagonally
into elongated diamond shapes.
Melt the butter with the oil in a mediumsized
frying pan over a low to medium
heat. Tip in the shallots and fry them
gently for about 8 minutes, or until soft
and very slightly coloured. Stir
Meanwhile, bring a saucepan of salted
water to the boil and cook the beans for 3-
4 minutes until just tender. Drain well.
Turn up the heat under the frying pan
and add the sugar and vinegar to the
shallots. Stir well and then leave to bubble
for 1 minute. Toss the beans and the
buttery shallots together, either in the
frying pan or saucepan, depending on
size. Serve in a warmed dish.