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Runner beans with shallot butter

Runner beans with shallot butter

Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Total time
    • Takes 15-20 minutes
  • Easy
  • Serves 6

A special twist to the under-rated fresh flavoured runner bean - serve with 'A good steak and kidney pie'

Nutrition:
HighlightNutrientUnit
kcal70
fat6g
saturates2g
carbs4g
sugars1g
fibre2g
protein1g
low insalt0g
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Ingredients

Method

  • STEP 1

    Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.

  • STEP 2

    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.

  • STEP 3

    Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, September 2002

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Overall rating

Rating: 4 out of 5.9 ratings

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