Boiled Windsor Beans is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of boiled Windsor (broad) beans served with butter and parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Windsor Beans.
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This is a classic recipe for a Victorian version of Boiled Windsor Beans that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEANS, WINDSOR, BOILED.—Put them into plenty of salt and water, and boil for twenty minutes; serve with parsley and butter.
Modern Redaction
Windsor beans are more commonly known as broad (fava) beans these days.
Bring a pan of salted water to a boil, add the broad beans and cook for about 18 minutes, or until tender. Drain the beans, put into a warmed serving bowl. Top with the parsley and butter then serve.
