Runner Beans With Bacon Hazelnuts Recipes

RUNNER BEANS WITH BACON & HAZELNUTS

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.

RUNNER BEANS WITH BACON

Steps:

• blanch runner beans in boiling water for 3 minutes then drain and cool under running water heat a frying pan and add the bacon and cook until crisp - remove and set aside stir the vinegar and oil in the pan and warm pour the warm dressing over the beans toss in the tomatoes, season and add the bacon serve

QUICK-FRIED RUNNER BEANS WITH CHEDDAR & HAZELNUTS

Steps:

• In a hot wok or wide-based frying pan, heat the vegetable oil. Once smoking, add the banana shallots and runner beans, and stir-fry for 2 mins.
• Add the hazelnut oil and hazelnuts, and fry for a further 30 secs, then remove from the heat. Add the lemon zest, a good twist of black pepper and the cheddar, and toss together. Serve as a tasty side.

GREEN BEANS WITH HAZELNUTS AND LEMON

Steps:

• In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
• Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.