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Beans with Onions

I pint (2 cups) cooked beans 1 oz. (1 heaping tablespoonful) flour 3 large chopped onions 2 ozs. (2 heaping tablespoonfuls) butter Salt and pepper to taste 1/2 pint (I cup) water or stock Melt the butter in a fireproof dish, then fry the onion in it till a light brown color, sprinkle in the flour, salt and pepper, then stir in the cooked beans and the water or stock.

Bake till thoroughly hot and serve with roast meat. 4 Spanish onions 2 sheep's kidneys