Delicate and fresh-tasting flageolet beans and saut?ed garlic add a distinctly French flavour to this simple side dish.

225 g/8 oz/1 1/4 cups flageolet beans
15 mi/I tbsp olive oil
25 g/ 1oz/2 tbsp butter
1 onion, finely chopped
1-2 garlic cloves, crushed
3-4 tomatoes, peeled and chopped
350 g/12 oz runner beans, prepared and sliced
150 ml/'1/4 pint//3 cup white wine
150 ml/1/4 pint//3 cup vegetable stock
30 ml/2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Serves 4
Place the flageolet beans in a 1 large saucepan of water, bring to the boil and simmer for 3/4-1 hour, until tender.
Heat the olive oil and butter in a large frying pan and saute the onion and garlic for 3-4 minutes, until soft.
Add the chopped tomatoes to the onions in the pan and continue cooking over a gentle heat, until they are soft. Stir the flageolet beans into the onion and tomato mixture, then add the runner beans, wine, stock and a little salt. Stir. Cover and simmer for 5-10 minutes.
Increase the heat to reduce the 5 liquid, then stir in the parsley, more salt, if necessary, and pepper.