A vibrant seasonal side dish to perk up a bowl of beans
Prep:10 mins
Serves 4
500g runner beans, trimmed and sliced4 rashers smoked streaky bacon, chopped into large pieceshandful blanched hazelnuts, roughly chopped2 tbsp wine vinegar5 tbsp double creamsmall handful tarragon leaves, roughly chopped
STEP 1Bring 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.STEP 2Heat 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.
