Pois Rouges en Sauce

• 1 lb. red kidney beans
• 1 oz. unsalted butter
• 1 clove<

Put the beans into a large, covered casserole with 2½ pints of cold water. Bring to the boil, cover, lower the heat and simmer until the beans are tender, 1½ to 2 hours. Drain the beans and measure the liquid; there should be 1¾ pints. If there is too much liquid, reduce it quickly over brisk heat. If insufficient, make up the quantity with water. Measure 6 oz. of the cooked beans and reduce to