Runner beans with bacon & hazelnuts

Contains pork – recipe is for non-Muslims only
A vibrant seasonal side dish to perk up a bowl of beans

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 208
  • fat 19g
  • saturates 7g
  • carbs 5g
  • sugars 4g
  • fibre 3g
  • protein 6g
  • salt 0.5g


  • 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


A different flavour
Cooking sliced runner beans slowly in olive oil with some chopped fresh tomato and garlic.


  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.

  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.

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