Runner beans with bacon & hazelnuts

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.
2. Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.

A different flavour

Cooking sliced runner beans slowly in olive oil with some chopped fresh tomato and garlic.

Per serving

208 kcalories, protein 6g, carbohydrate 5g, fat 19 g, saturated fat 7g, fibre 3g, salt 0.5 g

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• dorian

  09 November 2007

  dorian rated this recipe

  

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• dinner

  20 April 2008

  dinner rated and commented on this recipe

  

  Used pine nuts instead

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Ingredients

• 500g runner beans , trimmed and sliced
• 4 rashers smoked streaky bacon , chopped into large pieces
• handful blanched hazelnuts , roughly chopped
• 2 tbsp wine vinegar
• 5 tbsp double cream
• small handful tarragon leaves, roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 500g runner beans , trimmed and sliced
• 4 rashers smoked streaky bacon , chopped into large pieces
• handful blanched hazelnuts , roughly chopped
• 2 tbsp wine vinegar
• 5 tbsp double cream
• small handful tarragon leaves, roughly chopped

Per serving

208 kcalories, protein 6g, carbohydrate 5g, fat 19 g, saturated fat 7g, fibre 3g, salt 0.5 g

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