Summary

Ingredients

• 750 g beans, reen
• 40 g butter, or mararine
• 1 small onion (s)
• 125 ml water
• a bit salt
• 1 teaspoon cornstarch
• 1 tablespoon water, cold to stir
• 1 tablespoon parsley, smooth, chopped

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Instructions

1. If you want cut beans, a flat, broad variety, preferably runner beans. Choose the round, meaty, so-called bacon beans with green beans. Unthread, wash and cut or break them.
2. Melt the fat. Roast the diced onion in it until light yellow. Then heat the beans in it for a short time. Add the water and a little salt and cook the beans over a low heat for about 20 minutes. Then bind them with the mixed cornstarch, season with salt and sprinkle with parsley.
3. Variation: Cook 250 g tomatoes cut into pieces for 10 minutes.