Haricots blancs à la charentaise

• 2 lb (1 kg) fresh haricot beans, shelled
• 2 tablespoons oil

In a large pan, toss the haricots in the oil over a low heat. Add the onions and thyme. Cook for 15 minutes, stirring well. Add the tomato and garlic and cover with boiling water. Add plenty of pepper, but no salt until the last minute as it will make the beans tough.

Simmer for 45 minutes. Five minutes before serving add the butter, parsley and salt. At the last minute stir in the crea