1/2 kg Green or butter beans
Salt
2 tb Oil
3 tb Plain flour
6 tb Vinegar
3 tb Sugar
Cook the beans in boiling, lightly salted water to cover. Make a
roux (see recipe for creamed spinach) with the oil and plain flour
and add the beans together with their cooking water, stirring
constantly, to make a thickish sauce (add more water if necessary).
Add the vinegar and sugar and stir until the sugar is dissolved.
Taste and adjust if necessary by adding more vinegar or sugar.
Continue cooking, stirring, for a few more minutes. Serve.
From "Mother Magyar" by Meryl Constance, Sydney Morning Herald,
12/8/92.
