Creamed Beans with Mint

1. 1

   Boil the beans in deep, very lightly salted water.

2. 2

   When they are tender, drain them and put them back into the pan.

3. 3

   Pop them out of their skins, if you like.

4. 4

   Pour in the cream, add a little salt, some black pepper, and the nutmeg, perhaps, then fold in the chopped parsley and mint.

5. 5

   I tend to keep it quite fine for this dish.

6. 6

   If you are using savory, introduce it now.

7. 7

   Bring the mixture to a quiet simmer, then spoon it alongside your ham, halibut, or whatever.

No additional tips available.