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Fèves à la Tourangelle
Beans with Ham
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
‘Fèves’ – fava or broad beans – have thick skins which should be peeled off after the beans have been boiled and before they are added to the sauce. North American lima beans can also be used in this recipe, but they do not need peeling.
Ingredients
Method
Shell the beans and cook them in a large pot of boiling salted water for 20 minutes or until tender. Drain thoroughly, reserving the cooking liquid. Peel the thick skins from the beans and keep warm.
While the beans are cooking, make the sauce: heat the butter in a frying pan, add the onions and cook over a low fire for 15 minutes or until lightly browned and nearly tender. Add the ham