From the Women's Institute Book of Home Cooking, c. 1975.
1-1.5 lb broad beans, shelled
water of stock
2 tsps clear honey
1 tsp French mustard
1/4 pint soured cream or yoghourt
Cook beans in a little boiling water or stock until just tender (15-30 mins). Drain.
Mix honey and hustard with the cream/yoghurt and add to the beans.
Stir over low heat until heated through.
They are also delicious drizzled with olive oil and sprinkled with grated cheese.
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