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French Flageolets, Cubannaise

Open a pint can French flageolets, plunge in a pint boiling water, boil for five minutes and drain on a sieve. Heat one and a half tablespoons melted butter in a saucepan, add one each chopped onion and seeded green pepper and gently brown for five minutes, frequently stirring meanwhile. Peel, cut in halves, remove seeds, then cut in small pieces two large red tomatoes and add to pan with flageolets. Season with half teaspoon each salt and sugar, two saltspoons pepper, mix well and gently cook for fifteen minutes, occasionally stirring meanwhile. Mix on a saucer a teaspoon butter with teaspoon flour and add to flageolets, mix until well thickened, dress flageolets in a vegetable dish and serve.