This one is a family favourite in the summer months when there is an abundance of British runner beans (and in our garden). At first sight this recipe may look long winded but as I write each recipe, I will be sharing some of my cooking secrets.Putting a clove of garlic in the cooking water adds a lovely subtle layer of flavour to the dishThe photo shows rashers of bacon but I now use pancetta as it's easier!
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Ingredients
- 1 clove garlic bashed slightly
- 100 g pancetta cubed
- 1 tbsp olive oil plus extra for the frying pan
- 300 g runner beans sliced
- 2 tbsp parmesan grated
Equipment
- Bean slicer
Instructions
- Fill a pan with water and add the garlic clove. Bring to the boil and let simmer for 5 minutes to infuse a little of the garlic fragrance
- In a frying pan that will be large enough to add the beans when cooked, drizzle a little oil and cook the pancetta until brown and crisp. Move the pan to the back of the stove until awaiting the beans.
- Add the runner beans to the simmering water and cook for 4 minutes then drain, remove the garlic clove.
- Reheat the frying pan with the pancetta along with 1 tbsp of olive oil, when it’s hot, add the beans and stir around the pan collecting all the lovely bits stuck to the bottom and finish with parmesan. Give it all a good stir.
Nutrition
Calories: 170kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 18mgSodium: 211mgPotassium: 213mgFiber: 2gSugar: 2gVitamin A: 547IUVitamin C: 9mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!