Ingredients:
Beans
Stock
A bunch of herbs
Bechamel sauce.
Boil one pound of broad beans in salt and water, skin and cook them in a saucepan with a quarter pint of reduced stock and a bunch of herbs.
Drain them, take out the herbs, and season with two glasses of Bechamel sauce.
Tags for this recipe :beans recipe, Fave alla Savoiarda, herbs, Italian Recipes, stock, vegetarian recipe Vegetarian RecipesTags: Italian Recipes, Vegetarian Recipes
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