Runner beans are tossed in a sweet and rich shallot butter, made using shallots, butter, sugar and white wine vinegar. A fantastic side dish alongside a rich gravy dish.
- 500g runner beans, trimmed, sliced
- 25g butter
- 1 tbsp. oil
- 2 large shallots
- 1 tsp. caster sugar
- 1 tbsp. white wine vinegar
Thinly slice the shallots. Melt the oil and butter together in a frying pan and add the shallots. Fry gently for 8-10 minutes or until softened and golden. Meanwhile, bring a large pot of salted water to the boil and add the beans. Cook for 4-5 minutes or until tender, then drain.
Turn the heat up under the shallots and add the sugar and vinegar. Cook over a high heat for 2-3 minutes, then add the drained beans and toss to combine all ingredients.