Runner beans with bacon & hazelnuts
Contains pork – recipe is for non-Muslims only
A vibrant seasonal side dish to perk up a bowl of beans
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Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 208
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fat 19g
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saturates 7g
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carbs 5g
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sugars 4g
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fibre 3g
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protein 6g
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salt 0.5g
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
Tip
A different flavourCooking sliced runner beans slowly in olive oil with some chopped fresh tomato and garlic.
Method
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.
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.
