Required: One pint of haricoo beans. Stock or water to cover them. One onion. A bunch of parsley and herbs. Two ounces of butter. One tablespoonful of chopped parsley. A few trimmings of ham or bacon. Let the beans soak in cold water for twenty-four hours. Then drain them and put them in a pan with enough stock or water to cover them, add the herbs tied together, the peeled onion, and the ham or bacon. Cook steadily until the beans are quite soft - about three to four hours - then pour all into a colander, take out the herbs, bacon, and onion, and drain the beans well. Put them back in the pan, add the butter and parsley, and shake the pan for a few minutes over the fire. Serve in a hot dish.