Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Runner beans with shallot butter

A special twist to the under-rated fresh flavoured runner bean - serve with 'A good steak and kidney pie'

  • Takes 15-20 minutes
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 70
  • Carbohydrates 4
  • Saturated Fat 2
  • Sugar 1
  • Protein 1
  • Fat 6
  • Fibre 2
  • Salt 0

Nutrition per serving

  • Calories 70
  • Carbohydrates 4
  • Saturated Fat 2
  • Sugar 1
  • Protein 1
  • Fat 6
  • Fibre 2
  • Salt 0

Ingredients

  • 500g English runner beans
  • 25g butter
  • 1 tbsp olive oil
  • 2 large shallots or 1 banana shallot (the long type shaped like a banana)
  • 1 tsp golden caster sugar
  • 1 tbsp white wine vinegar

Method

  1. Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.

  2. Melt the butter with the oil in a mediumsized 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.

  3. Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.

  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.

Suggested recipes from this collection...