A side accompanient of cooked green and flageolet beans served in a white sauce served with meat.
7 oz (200g) green beans
7 oz (200g) flageolet beans
1 cup (300ml) white sauce
Top and tail the green beans, chop them, and cook them for 20 minutes in boiling water
If the flageot beans are fresh, cook them for 20 minutes in boiling water as well. If they are dried, soak them overnight first, then boil them for 3/4 hour.
Mix both beans, drained, in the white sauce.