Blistered runner beans with bagna cauda
Published: May 24, 2017 at 5:50 PM
Save recipe
Easy
Total time: 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Revamp your runner beans this summer with our pan-fried recipe, matched with a super fresh and zesty dip called bagna cauda
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this recipe for blistered runner beans, then check out our runner bean chutney and more runner bean recipes.
Ingredients
Nutrition
-
75g unsalted butter
-
2 cloves garlic
crushed
-
2-3 anchovy fillets
chopped
-
1/2 lemon
zested and juiced
-
25ml extra-virgin olive oil
-
a pinch smoked paprika
-
2 tbsp double cream
-
400g runner beans
cut into 10cm diagonal pieces
Nutrition: per serving
- kcal304
- fat30.3g
- saturates15.8g
- carbs3.7g
- sugars3.1g
- fibre2.9g
- protein2.6g
- salt0.2g
Ad
Method
-
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.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue