Runner beans with shallot butter

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Ruth Watson

2 ratings

Recipe by Ruth Watson

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1. Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.
2. 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 occasionally.
3. Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.
4. 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.

70 kcalories, protein 1g, carbohydrate 4g, fat 6 g, saturated fat 2g, fibre 2g, salt 0 g

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• bobby

  04 November 2007

  bobby rated and commented on this recipe

  

  Always useful to have an alternative to use this vegetable

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• nellyj

  28 September 2008

  nellyj rated and commented on this recipe

  

  A really easy and tasty way to serve runner beans.Will be doing this one again!

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Ingredients

• 500g English runner beans
• 25g butter
• 1 tbsp olive oil
• 2 large shallots or 1 banana shallot (the long type shaped like a banana)
• 1 tsp golden caster sugar
• 1 tbsp white wine vinegar

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 500g English runner beans
• 25g butter
• 1 tbsp olive oil
• 2 large shallots or 1 banana shallot (the long type shaped like a banana)
• 1 tsp golden caster sugar
• 1 tbsp white wine vinegar

70 kcalories, protein 1g, carbohydrate 4g, fat 6 g, saturated fat 2g, fibre 2g, salt 0 g

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