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Published on Aug 9, 2016
I will eat beans with anything. I adore them. This dish, though, is one of my favourite because is hearty and filling and the beans are the hero of the dish. It happens to be carb’ free and is perfectly filling as it is, but you can, of course, add pasta at the end if you like.
175g green beans Glug of oil 2 shallots 1 garlic clove 75g pancetta, cubed 1tsp thyme leaves 3 egg yolks 75ml double cream 35g parmesan, grated Salt & pepper
Boil a pan of water then pop the beans in for 3-4 minutes before plunging into iced water to keep them green. Drain the beans and split down the middle longways along the seam to create bean ribbons. When cooked, you will find the beans easily come apart in your hands.
In a deep non-stick frying pan, brown the pancetta over a high heat whilst you finely dice the shallot and garlic. Add these to the pancetta with the thyme, turn the heat down and sweat until soft then add the beans and leave everything to muddle together over a low heat for a couple of minutes.
Meanwhile, beat the egg yolks, cream and parmesan together in a jug and season to taste.
Remove the frying pan from the heat then pour in the egg mixture and stir vigorously. The egg will cook in the heat of the pan so keep it moving or you'll have scrambled eggs. Loosen with a little water if needed and check the seasoning. Serve with a glass of something crisp and cold whilst overlooking your tangle of French bean wigwams.
............ Kathy Slack writes the food blog, glutsandgluttony.com about the gluts she gets from her veg patch and the ensuing gluttony in the kitchen. She is a private chef and supper club host and also offers in-home cookery classes.
This recipe is from her cookbook, The Gluts & Gluttony Cookbook & Growing Guide. Available at glutsandgluttony.com.