Buttery runner beans with shallots
Chef DefneKitchen Studio chef · October 12, 2026Runner beans are boiled briefly, then tossed with shallots softened in butter and oil and finished with a little sugar and vinegar. A good side for roast or pie dinners.
Calories are an AI estimate, for information only.
Ingredients · 6
6 servingsTap what you already have; add the rest to your list in the app with one tap.
- Runner beans500 g
- Butter25 g
- Olive oil1 tbsp
- Shallots (or banana shallot)Sliced2
- Golden caster sugar1 tsp
- White wine vinegar1 tbsp
Method · 5 steps
- 1
Trim both ends of the runner beans and pull off any strings, then slice them at an angle into long diamond shapes.
- 2
Melt the butter and oil together in a medium frying pan set over a medium-low heat. Add the shallots and fry gently for about 8 mins, stirring now and then, until soft and just beginning to colour.
- 3
Meanwhile, boil the beans in a pan of salted water for 3-4 mins, until only just tender, then drain well.
- 4
Turn the heat under the shallots up high and stir the vinegar and sugar into them. Let it bubble for 1 min.
- 5
Tip the beans into whichever pan is roomier and toss them with the shallots and butter. Serve straight away in a warmed dish.
