A good steak & kidney pie
An old favourite - a traditional steak and kidney pie, comfort food at its best.
Runner beans with shallot butter
- Preparation and cooking time
- Total time
- Takes 15-20 minutes
- Easy
- Serves 6
Skip to ingredients
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- 500g English runner beans
- 25g butter
- 1 tbsp olive oil
- 2 large shallotsor 1 banana shallot (the long type shaped like a banana), sliced
- 1 tsp golden caster sugar
- 1 tbsp white wine vinegar
Nutrition: per serving
- kcal70
- fat6g
- saturates2g
- carbs4g
- sugars1g
- fibre2g
- protein1g
- salt0glow
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.
