1 lb fresh, unshelled beans

For the sauce:
Ground pepper
Celery seed (or Lovage)
Cumin
Coriander
Chicken or veal stock
White wine
Olive oil or butter

Steam beans for 10 minutes. Drain.

Grind together pepper, celery seed (or lovage), cumin and coriander.

Blend with stock and white wine.

Pour this sauce over the beans, and add olive oil or butter.

Simmer together gently, stirring, until the beans are fully cooked and the flavours mingle.