Runner beans with shallot butter
A special twist to the under-rated fresh flavoured runner bean - serve with 'A good steak and kidney pie'
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 15-20 minutes
- 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 occasionally.
- 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.
70 kcalories, protein 1.0g, carbohydrate 4.0g, fat 6.0 g, saturated fat 2.0g, fibre 2.0g, sugar 1.0g, salt 0.0 g
Recipe from Good Food magazine, October 2002.
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http://www.bbcgoodfood.com/recipes/1318/
http://www.bbcgoodfood.com/recipes/1318/
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Ingredients
- 500.0g English runner beans
- 25.0g butter
- 1.0 tbsp olive oil
- 2 large shallots or 1 banana shallot (the long type shaped like a banana)
- 1.0 tsp golden caster sugar
- 1.0 tbsp white wine vinegar
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An old favourite - a traditional steak and kidney pie, comfort food at its best.
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Difficulty and servings
Serves 6
Preparation and cooking times
Takes 15-20 minutes
Ingredients
- 500.0g English runner beans
- 25.0g butter
- 1.0 tbsp olive oil
- 2 large shallots or 1 banana shallot (the long type shaped like a banana)
- 1.0 tsp golden caster sugar
- 1.0 tbsp white wine vinegar
70 kcalories, protein 1.0g, carbohydrate 4.0g, fat 6.0 g, saturated fat 2.0g, fibre 2.0g, sugar 1.0g, salt 0.0 g
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04 November 2007
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28 September 2008
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