Blistered runner beans with bagna cauda
Easy
Total time:
Revamp your runner beans this summer with our pan-fried recipe, matched with a super fresh and zesty dip called bagna cauda
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- 75g unsalted butter
- 2 cloves garliccrushed
- 2-3 anchovy filletschopped
- 1/2 lemonzested and juiced
- 25ml extra-virgin olive oil
- a pinch smoked paprika
- 2 tbsp double cream
- 400g runner beanscut into 10cm diagonal pieces
Nutrition: per serving
- kcal304
- fat30.3g
- saturates15.8g
- carbs3.7g
- sugars3.1g
- fibre2.9g
- protein2.6g
- salt0.2g
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.
