Runner beans with bacon & hazelnuts
Serves 4
Easy
Prep:
Cook:
A vibrant seasonal side dish to perk up a bowl of beans
Skip to ingredients
- 500g runner beanstrimmed and sliced
- 4 rashers smoked streaky baconchopped into large pieces
- handful blanched hazelnutsroughly chopped
- 2 tbsp wine vinegar
- 5 tbsp double cream
- small handful tarragonleaves, roughly chopped
Nutrition: per serving
- kcal208
- fat19g
- saturates7g
- carbs5g
- sugars4g
- fibre3g
- protein6g
- salt0.5glow
Method
step 1
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.
step 2
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.
