Plain Boiled Broad Beans

Ingredients

• 2 pounds Fresh Broad Beans (Young, if eating whole)
• 6 cups Water (For boiling)
• 1 teaspoon Salt (For boiling water)
• 4 tablespoons Butter (Unsalted)
• 2 tablespoons Fresh Parsley (Finely chopped)
• 0.25 teaspoon Salt (For sauce)
• 0.125 teaspoon Black Pepper (Freshly ground, for sauce)

Instructions

1. 1If the broad beans are very young, they can be cooked whole. Otherwise, shell the beans from their pods. If the beans are mature, you may also want to double-pod them (remove the outer skin of each bean) for a more tender result.
2. 2Bring the water to a rolling boil in a large pot. Add the salt. Add the broad beans to the boiling water. Cook for about 20 minutes, or until the beans are tender. Cooking time will vary depending on the size and maturity of the beans.
3. 3Drain the cooked broad beans in a colander.
4. 4While the beans are cooking, melt the butter in a small saucepan over low heat. Stir in the chopped parsley, salt, and pepper. Heat gently for a minute or two to infuse the butter with the parsley flavor. Do not boil.
5. 5Serve the drained broad beans immediately, topped with the parsley butter sauce.