FLAGEOLETS WITH BUTTER AND LEMON

150g flageolets,

150g butter,

1 lemon,

salt, pepper,

chives.

Serves: 4

METHOD

Cook flageolets with carrot, onion, and bay leaf, or gently reheat tinned beans.

Beat butter with lemon juice, season.

Strain beans, add butter mix, coat and keep hot.

Serve with snipped chives.

Good with fish.