• 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