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Smoky broad beans and runner beans with bacon
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe by Thane Prince / Recipe photograph by Toby Scott
Smoky broad beans and runner beans with bacon
Serves: 4-6
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
164Kcal
Fat
8gr
Saturates
2gr
Carbs
8gr
Sugars
3gr
Fibre
9gr
Protein
11gr
Salt
1gr
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Ingredients
- 1 tsp olive oil
- 125g smoked bacon lardons (or streaky bacon, sliced)
- 3 spring onions, trimmed and chopped
- 1⁄2 tsp sweet smoked paprika
- 350g broad beans, podded weight (about 1.2kg in the pods)
- 200g runner beans, trimmed and sliced
- 2 tsp sherry vinegar
Step by step
- Heat the oil in a deep frying pan, add the bacon and cook over a moderate heat for 5-7 minutes until the fat has run and the bacon is beginning to crisp.
- Add the spring onions and the paprika and cook, stirring, for 1-2 minutes.
- Meanwhile, cook the broad beans in boiling, unsalted water for 3 minutes. Add the sliced runner beans and continue to cook for a further 3 minutes.
- Drain the beans and tip them into the bacon pan, toss together with the vinegar and season to taste. Serve hot or at room temperature.
Chef quote
This dish can be made with any fresh or frozen beans. I like to add sweet smoked paprika to give a kick. Serve as a side to roast chicken or steak, or as a tapas-style starter with bread