Name: Runner beans with shallot butter
Total time: 20 min
Yield: 6
Cuisine: British
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), sliced; 1 tsp golden caster sugar; 1 tbsp white wine vinegar

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Runner beans with shallot butter

Runner beans with shallot butter

Ruth Watson

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Serves 6

Easy

Total time: 20 mins

Takes 15-20 minutes

A star rating of 4.1 out of 5.11 ratingsRate

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

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A good steak & kidney pie

A star rating of 4.4 out of 5.49 ratings

Ingredients

Nutrition

Units:

MetricUS

500g English runner beans
25g butter
1 tbsp olive oil
2 large shallots

or 1 banana shallot (the long type shaped like a banana), sliced
1 tsp golden caster sugar
1 tbsp white wine vinegar

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Nutrition: per serving

kcal70
fat6g
saturates2g
carbs4g
sugars1g
fibre2g
protein1g
salt0g

low

Method

step 1

Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.
step 2

Melt the butter with the oil in a medium-sized 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.
step 3

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

Recipe from Good Food magazine, September 2002

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A star rating of 4.1 out of 5.11 ratings

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