Instructions: Cook the haricot beans in boiling salted water until tender, drain well and set aside.

Dice onions and tomatoes.

Melt butter in a pan and cook onion and garlic until soft. Add tomato and cook a further 1-2 minutes. Stir in beans, white sauce and cream, bring to the boil, add herbs and season well.

Serve hot sprinkled with chopped parsley.

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