This recipe can be used either as an interesting starter, or hors d'oeuvre, or alternatively as an unusual vegetable accompaniment to a main meal.
450 g (1 lb) fresh (shelled) or frozen broad beans
30 g (1 oz) butter
2 tsps herbes de Provence
4 tomatoes, peeled, seeded and diced
Salt and pepper
30 g (1 oz) butter
2 tsps herbes de Provence
4 tomatoes, peeled, seeded and diced
Salt and pepper
method
1. Cook the broad beans in boiling salted water until they are just tender, about 8 minutes.
2. Drain and refresh the beans under cold water. Peel off the outer skins, if preferred.
3. Melt the butter in a large frying pan and add the beans, together with the herbes de Provence.
4. Add the tomatoes, salt and pepper. Heat through, stirring continuously.
Serve immediately
2. Drain and refresh the beans under cold water. Peel off the outer skins, if preferred.
3. Melt the butter in a large frying pan and add the beans, together with the herbes de Provence.
4. Add the tomatoes, salt and pepper. Heat through, stirring continuously.
Serve immediately
serving amount
serves 4
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