Runner Beans With Bacon & Hazelnuts
This vibrant and flavorful runner bean recipe features tender green beans tossed in a creamy bacon and hazelnut dressing. The nutty crunch of the hazelnuts pairs perfectly with the smoky bacon, creating a deliciously rich and satisfying dish. Topped off with a splash of wine vinegar and fresh tarragon, this dish is sure to delight your taste buds with each bite.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 208 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.5 milligram of sodium
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