Runner Beans With Bacon Recipes

Steps:

• Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
• Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
• Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
• Stir in the tomatoes with their juice. Serve.

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Steps:

• Instructions: Pick through beans, rinse and place in a pot or bowl with about 1 1/2 inches of water to cover; soak 4 to 6 hours at room temperature. When ready to cook, cut the bacon crosswise into narrow pieces; place in a large pot or Dutch oven over medium heat. Cook, stirring frequently, until the bacon is browned and the fat is rendered out. Add a little oil to the pot if there is not enough bacon fat, then add the onions. Cook until they begin to turn translucent, scraping the bottom of pot to help incorporate any browned bits. Add the garlic and briefly cook until aromatic. Pour in the sherry, and bring to a boil; let cook down a bit, then add broth, bay leaves, thyme, red pepper flakes and beans. Add water to cover beans by at least 1 inch, cover and reduce heat to a low simmer. Cook about 1 hour, stirring once or twice and checking the water level; if needed, add more to keep beans fully submerged. Add black pepper and salt lightly to taste. Add a large pinch of espress powder. Continue to cook until the beans are tender but not falling apart, another 1 to 1 1/2 hours, depending on the size and freshness of the beans. Place 1/2 to 1 cup of beans in a blender with enough broth to puree. Puree, then return to the dish to thicken to desired consistency. Adjust seasoning. Serve warm with thinly sliced basil, if desired. If made ahead and reheated, you will probably need to thin with a little water or broth. Leftovers can be frozen up to a couple of months. Per serving: 291 calories, 19 g protein, 37 g carbohydrate, 8 g fat (3 g saturated), 12 mg cholesterol, 166 mg sodium, 14 g fiber. Wine pairing: Try an everyday Malbec like the 2009 Alamos from Argentina ($13); for company, the 2008 Treana Mer Soleil Vineyard Central Coast White, a Viognier-Marsanne blend ($23) or a Mourvedre-based Domaine Tempier Bandol Rosé (about $35).

Steps:

• Whisk together the dressing ingredients, then set aside. Cook the runner beans in a pan of boiling water for 4 mins until tender. Drain and tip into iced water. Fry the bacon in a dry pan until crisp, add the beans to the bacon, then remove from the heat. Bring another pan of water to the boil, add the vinegar, then poach the eggs for about 3 mins. Remove from the pan with a slotted spoon, then drain on kitchen paper.
• Dress and toss the beans and bacon with the lettuce and tomatoes. Pile the salad onto 4 plates, top with poached eggs and serve.

Steps:

• 1. Half runners have the very distinct feature of a string that runs down both sides of the bean...i find it easiest to snap off one end of the bean and pull the string down then snap the other end and remove the string on the other side....This will help you remove most of the strings but you will never get them all so don't get frustrated...small price to pay for the end result! So, step one is to snap off the ends and remove the string and break the beans into halves, or thirds...then put them in your kitchen sink and run water over them to wash them off
• 2. Dice up your onion and remove the skin off of a 1-2 lb chunk of jowl bacon...salt pork can also be used but I prefer the jowl bacon...slice the jowl in about 1/4 in. slices...put your bacon grease or lard in a large stock pot on med. hi heat, add your jowl bacon and let it get kinda brown on the edges and fry up a little bit...add diced onion at this point as well...Saute onion for about 5 min.
• 3. Put all of your beans into the stock pot, add water just up to the top of the beans (do not cover completely), add salt & pepper (I use about an 1/8 of a cup each of the salt and pepper for optimum flavor but you can adjust according to your dietary allowances and taste. Cover and bring to a hard boil then turn heat down and just cook with a steady light boil on about medium for approximately an hour.
• 4. While the beans are cooking boil your potatoes. Tiny potatoes are rare at the grocery store though the earliest new potatoes at the farmers market can be just this small. I would pick out the smallest red-skinned potatoes available, of similar size so they cook evenly. Cook them whole,(you can peel them if you want, but it can be tedious with potatoes of a very small size) then cut into halves or quarters when tossing with the butter. In a large sauce pan boil till fork tender....drain and add the stick of butter to the potatoes...when melted and your beans are done dump the potatoes (with butter) over into the bean pot and stir...Adjust seasonings and Enjoy!!

Steps:

• Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.
• Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.