(Recipe #58, page 64)
First wash the beans clean, then steam butter and onions a bit and add the beans with a little chopped parsley. Steam the beans until tender, sprinkle with a spoonful of flour, followed by some salt and pepper, fill the dish with meat stock or water, and let the beans cook a bit more.
Translated by David Green.
[Note: Beans = Bohnen, nothing more, nothing less. No better definition of the type beans to be cooked.]