“Gousses” in sauce

The words “gousse” or “cosse” are used in certain Acadian regions to designate string beans)

- 1 lb. string beans
- Water (enough to cover pan with 1/2 inch)
- Pinch of salt
- 1 onion diced
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup milk

   

Boil string beans in salted water until tender. Drain well. While string beans are cooking prepare the sauce as follows: On medium heat, sauté onion in butter, add flour. Let simmer for one minute. Add milk while stirring constantly. Cook a few minutes, without boiling. Add string beans and serve when beans are warm. (Milk can be replaced by cooked bean water).

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Despite their being called “rubs”, it is recommended to gently pat rubs onto the meat or poultry.

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