1 kg of half-dry beans
2 or 3 carrots
6 pods of garlic
1 nice bunch of mixed herbs

Fry the onions and the carrots in a sauce pan with a thick bottom. Add the beans, and keep stirring so that they don’t burn.
Add water up to 1/3 above the beans, add the garlic and the bunch of mixed herbs. Cover up. If necessary, add water.
Eventually you may add butter and a cup of cream. Salt after cooking.

Source : La cuisine charentaise, Liliane Benoit and Agnès Claverie, Editions Sud Ouest