Green Bean Soufflé Loaf

I like the idea of wrapping this up and taking it along on an autumn picnic, perhaps with a pile of schnitzels and the pear butter cake. Cooked beans are puréed and folded into a dense béchamel in a loaf tin, baked and served in thick slices... a little like a cross between a soufflé and a loaf. You can use another herb in place of dill, if you’d prefer. This makes two loaves but you could easily halve the quantity and you can use any shape tin you prefer.