A special twist to the under-rated fresh flavoured runner bean – serve with ‘A good steak and kidney pie’
Total time20 mins
Serves 6
500g English runner beans25g butter1 tbsp olive oil2 large shallots or 1 banana shallot (the long type shaped like a banana), sliced1 tsp golden caster sugar1 tbsp white wine vinegar
STEP 1Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.STEP 2Melt 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 3Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.STEP 4Turn 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.
