No. 47 Haricot Bean and Green Pea Stew
½ pint soaked haricot beans.
½ pint shelled green peas.
1½ pints of water.
1 onion.
1 ounce butter.
½ ounce flour.
1½ teaspoons of salt.
A sprig of mint.
Boil the haricot beans in the usual way with one pint of the water, one teaspoon of salt, and the onion sliced. When cooked, thicken with a paste of the flour and butter. Boil the green peas with the remainder of the water, salt, and mint. When tender, mix with the haricot beans, and serve with sippets of toast.