Blistered Runner Beans with Bagna Cauda | olivemagazine

Blistered runner beans on a platter

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

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.