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Runner beans with bacon & hazelnuts

Runner beans with bacon & hazelnuts

A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal208
fat19g
saturates7g
carbs5g
sugars4g
fibre3g
protein6g
low insalt0.5g
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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

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.

Goes well with

Recipe from Good Food magazine, August 2006

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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