Runner Beans with Walnut and Bacon Gremolata

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By Paul Gayler

Published 1999

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  • 450 g (1 lb) runner beans, sliced lengthways into strips about 5mm (¼in) thick
  • 25 g (


Runner beans are a lovely vegetable, much more versatile than you might think. They have far too short a season, so use them while stocks last! I sometimes like to add a little finely chopped hard-boiled egg to the gremolata in this recipe, which works rather well.

Cook the beans in plenty of boiling salted water for 4-5 minutes, then drain. Heat the butter in a shallow pan, add the bea