• 2–3 lb. broad beans
• salt
• 2–3 savory leaves (if available)

Wash the beans and shell them. If not to be cooked immediately, cover down with some of the washed pods as this prevents the skins of the beans from drying out and becoming slightly toughened. Cook gently in just enough boiling, salted water to cover, with the savory leaves in the water. When tender, 15–35 min. according to size and age, drain well. Make a good parsley sauce with ½ milk and ½ b