Runner beans with bacon & hazelnuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
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.
