Runner beans with bacon & hazelnuts
A vibrant seasonal side dish to perk up a bowl of beans
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- 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.
- 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 6.0g, carbohydrate 5.0g, fat 19.0 g, saturated fat 7.0g, fibre 3.0g, sugar 4.0g, salt 0.5 g
Recipe from Good Food magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/2487/
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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 6.0g, carbohydrate 5.0g, fat 19.0 g, saturated fat 7.0g, fibre 3.0g, sugar 4.0g, salt 0.5 g
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09 November 2007
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20 April 2008
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05 November 2012
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