Runner beans are cooked, then tossed with creme fraiche, wholegrain mustard, salt, pepper and lemon juice in this easy yet surprisingly effective side dish.
- 500g runner beans, trimmed and sliced
- 25g butter
- 1 shallot, finely chopped
- 3 tbsp. creme fraiche
- 1 tbsp. wholegrain mustard
- Juice of 1 lemon
- Salt and black pepper
Bring a pot of salted water to the boil. Add the beans and cook for 4-5 minutes or until tender, then drain.
Meanwhile, melt the butter in a small saucepan. Add the shallot and fry until softened and golden. Add the mustard and creme fraiche, stir to bring to a simmer, then add the beans and lemon juice. Toss to combine and serve immediately.