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Flageolets, Creole

Heat a tablespoon butter in a frying pan, add one finely minced green pepper and one finely minced onion, lightly brown for five minutes, tossing a little meanwhile, then add one pint well-drained canned flageolets. Season with half teaspoon salt, two saltspoons pepper, half teaspoon sugar and cook for five minutes, tossing them well meanwhile. Then add two peeled and crushed red tomatoes and one tablespoon butter. Mix well and cook for ten minutes more, occasionally mixing, dress on a vegetable dish and serve.