1406. WARM RUNNER BEAN SALAD with BACON

serves two


250 grams runner beans
1 tablespoon olive oil
3 rashers thickly sliced streaky bacon
1 onion, finely diced
1 clove garlic, finely sliced
2 tablespoons freshly chopped parsley
freshly ground black pepper

Cook runner beans, drain and keep warm. Heat oil in a frying pan and fry bacon over a moderate heat until crisp. Remove bacon to a plate. Sauté onion in oil and bacon fat until soft and starting to colour. Add garlic and sauté for 1 minute more. Crumble or cut bacon into small pieces. Return to pan, add parsley and pepper and then add to the warm beans.


courtesy of: River Nene Organic Vegetables, Sacrewell Lodge Farm, Thornhaugh, Peterborough PE8 6HJ, England