Hungarian Sweet and Sour Butter Beans

To save time, canned butter beans (about 4 15-ounce cans?) may be used. Don't drain the beans and then add enough water to account for the missing cooking liquid.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 1  lb butter beans, soaked overnight
•  salt
• 2  tablespoons  oil or 2  tablespoons butter
• 3  tablespoons all-purpose flour
• 6  tablespoons vinegar
• 3  tablespoons sugar

Directions

1. Cook the butter beans in boiling water (enough lightly salted water to cover) until done.
2. In a saucepan, gently heat the 3 tablespoons oil or butter, once it is bubbling, add the flour and stir to make a paste or roux.
3. Stir over the heat until the roux changes color to beige.
4. Add the beans together with their cooking water, stirring constantly, to make a thickish sauce (add more water if necessary).
5. Add the vinegar and sugar and stir until the sugar is dissolved.
6. Taste and adjust flavor, if necessary, by adding more vinegar or sugar.
7. Continue cooking, stirring, for a few more minutes.