Broad Beans
Ingredients
Directions
Cook the beans
Put the broad beans in a double saucepan.
Add water in the proportion of 1 pint of water to 1 lb. of beans, 1 oz. butter, a teaspoonful of salt, and a pinch of pepper.
Put the lid on tight.
Keep the water in the outer saucepan boiling fast for 2 hours.
Serve
Serve plain, or fry an onion and serve it with them.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Broad beans (in the method)
- Form the main body of the dish, cooking gently in their own moisture and steam.
- Butter (in the method)
- Adds richness and a soft, smooth mouthfeel to the cooked beans.
The step that matters
Keep the outer water boiling fast and the lid tight. A double saucepan cooks by steam from the outer water. If the water drops to a low simmer or the lid lets steam escape, the beans cook unevenly and may dry out over the two hours.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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