Beans

(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.]

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