Blistered runner beans

Blistered runner beans with bagna cauda

  • Easy

Revamp your runner beans this summer with our pan-fried recipe, matched with a super fresh and zesty dip called bagna cauda



  • unsalted butter 75g
  • garlic 2 cloves, crushed
  • anchovy fillets 2-3, chopped
  • lemon 1/2, zested and juiced
  • extra-virgin olive oil 25ml
  • smoked paprika a pinch
  • double cream 2 tbsp
  • runner beans 400g, cut into 10cm diagonal pieces


  • Step 1

    Put the butter in a small pan and fry the garlic and anchovy fillets gently, over a low heat for 8 minutes. Remove from the heat and add the lemon zest and juice, olive oil, paprika and double cream. Allow to cool to room temperature and season.

  • Step 2

    Heat a griddle pan or large frying pan over a high heat and toss the runner beans with some olive oil and seasoning in a bowl.

  • Step 3

    Cook for 2 minutes on each side until charred and blistered but still have crunch. Serve with the dip.

Nutritional Information

  • Kcals 304
  • Fat 30.3g
  • Saturates 15.8g
  • Carbs 3.7g
  • Sugars 3.1g
  • Fibre 2.9g
  • Protein 2.6g
  • Salt 00.2g