1. Pod the beans and wash them well.
  2. Boil the broad beans in water with some salt for about 20 minutes.
  3. Drain the cooked beans and store the cooking liquid.
  4. Wash the parsley, cut the stems off and chop the leafs finely.
  5. Heat the butter and fry the chopped parsley.
  6. Stir in the flour.
  7. Gradually add the cooking liquid while stirring.
  8. Season the smooth sauce with some pepper and lemon juice.
  9. Mix the beans through the sauce and heat the dish for a few minutes.

Serve with cooked potatoes.