6 oz. Brown Haricots.
1 piece of Garlic about the size of a large pea.
1 lb. Tomatoes.
1 medium-sized Onion.
3 oz. Nut Margarine. Salt and Pepper.
Cook the beans, drain, and put them back into the saucepan, add 1 ounce of butter, and cook for 10 minutes, stirring all the time; finely chop the onion and fry in the rest of the butter until brown, add the tomatoes cut into slices, and the garlic finely chopped; cook for 20 to 30 minutes over a slow fire, then pass through a sieve, mix with the beans, add the salt and pepper, and cook for ten minutes. Serve very hot.