(Recipe #26, page 56)
Since runner beans are not boiled, rinsing and rubbing them between your hands after the strings have been removed as described in recipe 24 is especially necessary. When this has been done, cut them in narrow strips while leaving them as long as possible, wash them, and place them in the colander, cooked with boiling water and a little butter, an onion, and a small piece of ham. Remove the ham and onion, stir in some roux, add a teaspoonful of granulated sugar and finely chopped parsley and salt if needed. Serve with boiled potatoes. Cooking takes about 2 hours.
Side dishes the same as for green beans.
Translated by David Green.