Runner beans are cooked until tender, then tossed with white wine vinegar, double cream, crispy bacon lardons and fresh tarragon - a delicious side dish that'll work brilliantly well with roast chicken.
- 500g runner beans, trimmed and sliced
- 6 rashers smokey bacon, chopped
- Large handful blanched almonds, chopped
- 2 tbsp. white wine vinegar
- 5 tbsp. double cream
- Salt and black pepper
- Small handful fresh tarragon leaves, finely chopped
Cook the runner beans in a pot of boiling salted water for 4-5 minutes or until tender. Drain. Refresh in a bowl of ice water.
Dry fry the bacon for 3-4 minutes or until golden and releasing oils. Add the hazelnuts and cook in the bacon fat for a minute or two or until lightly golden. Remove bacon and nuts with a slotted spoon. Add white wine vinegar, cream and salt and pepper to the pan and swirl around.
Add the drained beans, bacon and almonds and tarragon and toss until the beans have been warmed through. Serve.