Broad Beans with Dill Butter
By Joe
Source: Serious Eats — Max Falkowitz, Broad Beans with Dill Butter.
A broad beans with dill butter recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Melt. Bring water to boil in a big pot and salt well. Add beans and boil till only just tender (around 5 minutes). Tip off the liquid beans and well rinse well under cold water. Melt butter over mid-sized-low heat in a big, straight-sided skillet, mix in shallots and salt well. Cook till shallots are very soft and aromatic, around 5 minutes, next add beans. Mix to coat beans using butter plus heat for 1 minute, next add parmesan, and mix till parmesan melts. Remove from heat and mix in dill. Add salt till it tastes right and lemon juice if wanted. Eat at once. Spice Hunting: Dill Weed.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4.2 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 302 kcal |
| Protein | 12.6 g |
| Carbohydrate | 25.3 g |
| of which sugars | 12.8 g |
| of which free sugars | 0 g |
| Fat | 19.8 g |
| of which saturates | 11.9 g |
| Fibre | 9.5 g |
| Salt | 0.31 g |
Protein per 100 kcal
4.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
