Author Notes
When we lived in London, I discovered runner beans. They have a wonderful flavor and somehow a small looking bunch seems to turn into a good-sized side dish. this is a simple preperation, with a few varriations. I sometimes add tomatoes, but not always. The dish does need a touch of acid, which teh tomatoes will give it, but a splash of vinegar is good. —innoabrd
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Ingredients
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1 bunch
runner beans
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3
thick slices of pancetta or good quality bacon
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1
onion
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1
can of chopped Italian tomatoes (optional)
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1/4 cup
water
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1 tablespoon
vinegar
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Salt and Pepper
Directions
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Slice the beans thinly along the bias.
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In a saute pan, cook the pancetta/bacon over medium/high heat to render the fat, but not crisp.
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Add the onion and saute until translucent.
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Add the beans and turn a few times to coat. Add the tomatoes as well, if using.
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Add the water, vinegar and salt and pepper, quickly cover and turn the heat to low.
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Cook, covered, for 7-10 minutes, until the beans are cooked through, but still have some crunch. Adjust the seasoning and serve.
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