200g -250g frozen fresh broad beans
20g butter
1 tsp herbes de Provence or other dried herbs
2 tomatoes, peeled, seeded and diced or 1/2 can tomatoes drained and diced
Salt and pepper

1. Cook the broad beans in boiling salted water until they are just tender, about 8 minutes.
2. Drain and refresh the beans under cold water. Peel off the outer skins, if preferred.
3. Melt the butter in a large frying pan and add the beans, together with the herbes de Provence.
4. Add the tomatoes, salt and pepper. Heat through, stirring continuously.
Serve immediately

Serves 3

Note: Remove any yellow beans use only green ones, do a taste test.
I used a Spicy Italian Mixed Herbs that I have in the cupboard and kept it the fridge for about 3 days after cooking also reheating the amount that I was eating that night in the microwave.

Herbs de Provence

1 teaspoon thyme
1 teaspoon summer savory
1/2 teaspoon lavender
1/4 teaspoon rosemary
1/2 teaspoon oregano or basil
1/4 teaspoon sage

Herbs de provence is best made with dried herbs as fresh herbs lose their flavour if the cooking is longer than about 20 minutes. This blend is excellent in soups, on potatoes, rice, pasta, fish, roasted vegetables or bread. Mix with 1/4 lb butter for a real treat.