1 lb snap beans, Frenched
1 cup hot water
1 tsp salt (or more, to taste)
1/8 tsp. pepper
1 tablespoon butter
1/2 onion, thinly sliced
1/2 tart apple, thinly sliced
1 teaspoon flour
1/2 teaspoon curry powder (or more, to taste)
liquid from the beans

Wash firm snap beans, green or wax; remove the ends with any strings. Simmer beans in a saucepan with just enough water to cover for about 10 minutes, or until easily pierced with the point of a knife or fork.

Cut beans into halves lengthwise and then crosswise. Place in a heavy saucepan with the small amount of water and the seasonings. Cover and bring to a boil.

For the sauce, cook onion and apple, slowly in butter. Stir in mixed flour and curry powder. Cook on medium heat, stirring constantly until slightly thickened.

Drain all liquid from beans and stir in sauce. Reheat briefly before serving. May be refrigerated until ready to use.