Runner beans with bacon & hazelnuts
A vibrant seasonal side dish to perk up a bowl of beans
- Prep: 10 mins
Cook: 10 mins
- Serves 4
- Easy
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
A different flavour
Cooking 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.
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