Broad Beans Provencale

broad beans provencale

Broad Beans Provencale

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Servings: 4
Calories: 154


  • 1 lb fresh shelled or frozen broad beans
  • 1 oz butter
  • 2 tsps herbes de Provence
  • 4 to matoes peeled, seeded and diced
  • Salt and pepper


  • Cook the broad beans in boiling salted water until they are just tender, about 8 minutes.
  • Drain and refresh the beans under cold water. Peel off the outer skins, if preferred.
  • Melt the butter in a large frying pan and add the beans, together with the herbes de Provence.
  • Add the tomatoes, salt and pepper. Heat through, stirring continuously.
  • Serve immediately
Calories: 154 kcal
Carbohydrates: 22 g
Protein: 5 g
Fat: 7g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 92 mg
Potassium: 943 mg
Fiber: 11 g
Sugar: 3 g
Vitamin A: 6038 IU
Vitamin C: 53 mg
Calcium: 299 mg
Iron: 7 mg
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