• ½ lb. haricot beans
• 1 oz. butter or margarine
• salt and

Soak the beans overnight in boiling water. Drain them and well cover with cold, salted water. Bring slowly to boiling-point and simmer very slowly until tender, 2–2½ hr. Drain off the water and shake them gently over the low heat to dry them. Toss them in butter and season with pepper and salt. Serve hot, sprinkled with freshly chopped parsley.