Runner beans with shallot butter
By Ruth Watson
A special twist to the under-rated fresh flavoured runner bean – serve with ‘A good steak and kidney pie’
- Takes 15-20 minutes
- Serves 6
- Easy
Nutrition per serving
-
kcal 70
-
fat 6g
-
saturates 2g
-
carbs 4g
-
sugars 1g
-
fibre 2g
-
protein 1g
-
salt 0g
Ingredients
- 500g English runner beans
- 25g butter
- 1 tbsp olive oil
- 2 large shallots or 1 banana shallot (the long type shaped like a banana)
- 1 tsp golden caster sugar
- 1 tbsp white wine vinegar
Method
Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.
Melt the butter with the oil in a mediumsized 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.
Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.
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.
