Runner beans with shallot butter

Ingredients

• 500 g romano beans english
• 25 g butter 
• 1 tbsp olive oil 
• 2 large shallots (the long type shaped like a banana)
• 1 tsp golden caster sugar 
• 1 tbsp citrus champagne vinegar 

Equipment

• frying pan
• sauce pan

Directions

1. Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.
2. Melt the butter with the oil in a mediumsized frying pan over a low to medium heat. Tip in the shallots and fry them gently for about 8 minutes, or until soft and very slightly coloured. Stir occasionally.
3. Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender.
4. Drain well.
5. Turn up the heat under the frying pan and add the sugar and vinegar to the shallots. Stir well and then leave to bubble for 1 minute. Toss the beans and the buttery shallots together, either in the frying pan or saucepan, depending on size.
6. Serve in a warmed dish.