Broad beans with sage butter

Broad beans with sage butter

By
From
Polska
Serves
4
Prep
30 mins
Photographer
Laura Edwards

When they are young, broad beans can just be cooked as they are in boiling, salted water until soft, then served with a knob of butter melting over the top. Later in the summer, when they are older, you just need to slip off their slightly tougher outer skins before eating. This simple sage butter turns them into something quite special. Eat them as a substantial snack or as a light meal with some crusty bread or as a main meal with pork chops.

Ingredients

Quantity Ingredient
400g broad beans
50g salted butter
16 fresh sage leaves
salt, to taste

Method

  1. Cook the beans in a large pan of boiling, salted water until they are firm but not too soft – and definitely not mushy. This should take about 10–20 minutes (depending on the age of the broad beans) but do check after 15 minutes by tasting a bean.
  2. While they are cooking, melt the butter in a frying pan and fry the sage leaves over a medium heat until crispy – this should take about 10 minutes, turning them halfway through cooking.
  3. Once the broad beans are cooked, transfer them to serving dish and pour the sage butter over the top. Season with salt before serving.
Tags:
polish
eastern european
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