RUNNER BEANS WITH BACON & HAZELNUTS

Runner beans with bacon & hazelnuts image

A vibrant seasonal side dish to perk up a bowl of beans

Provided by Barney Desmazery

Categories Dinner, Lunch, Side dish, Supper, Vegetable

Time 20m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 208 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium