Ingredients Jump to Instructions ↓

  1. 3 1/2 lb Unshelled broad beans

  2. -the beans inside are small,

  3. You may nedd up to twice as

  4. -many)

  5. 1 lb Medium-lean bacon

  6. 1 pn Salt

  7. 1 qt Water

  8. 2 tb Butter OR (originally) lard

  9. 2 tb Flour

  10. Freshly ground white pepper

  11. 1 pn Crushed savory

Instructions Jump to Ingredients ↑

  1. Shell the beans and simmer gently, along with the bacon and a pinch of salt, in the water for about 1 hour.

  2. Drain the beans and reserve the cooking liquid.

  3. Remove the bacon.

  4. Heat the butter or lard in a saucepan, add the fliur, cook together to make a light roux, then pour in enough of the cooking liquid to make a smooth creamy sauce for the beans.

  5. Season with pepper and savory.

  6. Simmer gently for about 15 minutes, stirring occasionally.

  7. Return the beans and the bacon slices to the sauce and continue cooking until everything is heated through.

  8. Makes 4 to 6 servings.


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