- 1 lb fresh, unshelled beans
For the sauce:
- Ground pepper
- Celery seed (or Lovage)
- Chicken or veal stock
- White wine
- Olive oil or butter
- Steam beans for 10 minutes. Drain.
- Grind together pepper, celery seed (or lovage), cumin and coriander.
- Blend with stock and white wine.
- Pour this sauce over the beans, and add olive oil or butter.
- Simmer together gently, stirring, until the beans are fully cooked and the flavours mingle.