Broad beans en bedarcée from Sardine / Provençal: Simple Seasonal Provençal Cooking (page 107) by Alex Jackson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumbers à la crème; Baked ricotta-stuffed courgette flowers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tealismyname on April 14, 2024

    I used frozen broad beans which I think I overcooked and got a bit hard. Be wary of overcooking the spices as they become bitter. I enjoyed this and it was simple, but it needs a bit of acidity. Going forward, I would blanch the broadbeans and then just mix into the spice mix off the heat. I would cook again just not make so many mistakes :D

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