Runner beans with bacon & hazelnuts

Runner beans with bacon & hazelnuts

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

A vibrant seasonal side dish to perk up a bowl of beans

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
208
protein
6g
carbs
5g
fat
19g
saturates
7g
fibre
3g
sugar
4g
salt
0.5g

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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Method

  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.

Recipe from Good Food magazine, August 2006

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Comments

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lizleicester's picture
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I used less beans than this recipe suggests and still had plenty for 5 people. Forgot the white wine and didn't use the cream, but the bacon and hazelnuts gave a wonderful flavour.

sarahlarrell's picture
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Beautiful and easy to make. I have got so many compliments over this dish!

letsdolunch's picture
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Used pine nuts instead

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