Broad Beans in their own Sauce

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 2-4 lbs broad beans, depending on their age
  • ½ oz butter
  • ½


Pod the beans. If they are young and tender include a section of the pod around some of them. If they are old and tough make sure you remove the crescent attached to the bean, and even their outer skin.

Bring salted water to the boil and throw them in. When tender, strain, keep the beans warm and reserve the liquid. In another pan melt the butter, make a white roux with the flour and gr