Butter Beans a la Creole
5 cps hot water
3 lbs fresh green butter beans
1 level tbsp lard or salad oil
1 - Shell the butter beans and wash.
2 - Make a roux in iron skillet, fry onions in roux until brown.
3 - Add 5 cps hot water, change into stew pan, season with a little salt,
1/2 tsp, boil slowly for 2 hours, add a little black pepper and a little more
salt if necessary and serve.
The water will have boiled down to a cup full byt this time,
and makes a delicious gravy to serve on rice.