Butter Beans

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Particularly good with roast goose or pork.


  • 1 lb. (½ k.) cooked butter beans (canned are good if well drained)
  • 1 onion, finely choppe


Saute the onion, tomatoes and celery in 2 oz. (60 g.) of butter until just soft, mix in the thyme and rosemary and half the parsley, and lightly mix all with the beans. Turn into a fireproof dish, do