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Runner beans with mustardy pancetta crumbs

  • Timer Prep 12 min
    Cook 13 min
  • Chart 324.0 cal/
  • Chef hat Easy


Chop the thin and crispy smoked streaky bacon. Finely chop the garlic clove. Chop the flat-leaf parsley.


  1. 1 Top and tail the beans, then cut them diagonally into slices.
  2. 2 Cook them in boiling salted water for 6 minutes, until tender.
  3. 3 Drain well and transfer to a serving dish.
  4. 4 Stir through 1 tbsp of the oil and the lemon juice.
  5. 5 Heat the remaining oil in a small frying pan and add the bacon.
  6. 6 Fry for 3-4 minutes, until golden and crisp, then add the garlic and breadcrumbs.
  7. 7 Fry for another 2-3 minutes, until the crumbs are golden and crisp.
  8. 8 Remove from the heat and stir in the mustard.
  9. 9 Scatter the crumb mixture and parsley over the beans, and serve.
  • Average per serving
  • Calories 324.0kCal
  • Fat23.3g
  • Saturated6.6g
  • Salt3.17g
  • Carbohydrates10.3
  • Sugar3.9g
  • Protein18.4g
  • Fibre4.1g