- 500g English runner beans
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large shallots or 1 banana shallot (the long type shaped like a banana), sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tsp golden caster sugar
- 1 tbsp white wine vinegar
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 medium-sized 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.