Name: Runner beans with bacon & hazelnuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: English
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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Runner beans with bacon & hazelnuts

Runner beans with bacon & hazelnuts

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.4 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal208
fat19g
saturates7g
carbs5g
sugars4g
fibre3g
protein6g
salt0.5g

low

Method

step 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.
step 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 TIPS

A DIFFERENT FLAVOUR

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

Recipe from Good Food magazine, August 2006

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A star rating of 4.4 out of 5.5 ratings

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