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Runner beans, chorizo & almonds served on two plates and topped with eggs

Runner beans, chorizo & almonds

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Growing runner beans in the garden? Enjoy them at their very best in the late summer in this stunning light lunch or starter with chorizo, eggs and almonds

Nutrition: Per serving
NutrientUnit
kcal343
fat29g
saturates6g
carbs3g
sugars2g
fibre2g
protein17g
salt1.2g
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Ingredients

  • 320g runner beans, halved
  • 50ml olive oil
  • 1 tbsp sherry vinegar
  • 3 anchovies, finely chopped
  • ¼ large chorizo ring, sliced
  • 4 large eggs
  • pinch of smoked paprika
  • 30g flaked almonds, toasted
  • ¼ bunch of parsley, finely chopped

Method

  • STEP 1

    Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.

  • STEP 2

    Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.

  • STEP 3

    Heat a dry frying pan over a medium heat and fry the chorizo for 2-3 mins until golden brown. Cook the eggs in a pan of simmering water for 6 mins 30 seconds. Drain, then rinse under cold running water to cool. Peel and halve.

  • STEP 4

    Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.

Goes well with

Recipe from Good Food magazine, August 2021

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