Vegetables and beans in a pot

4 heads of lettuce
2 large carrots
2 parsnips
3 potatoes
250 g of fine green beans
200 g of giant beans
200 g of peas
100 g of butter
salt, pepper
1 glass of white wine

1. Soak the giant beans overnight and cook for 15 minutes. Drain. Wash the lettuces well and cut in half lengthwise. Peel the carrots and the potatoes, and clean the parsnips; cut into large cubes. String the green beans. Combine all the vegetables and the giant beans, but not the lettuce.
2. Use a ceramic casserole dish with a lid. Put in 50 g of butter, half of the lettuce, and one layer of the combined vegetables and beans. Add 25 g of butter, in pieces, another layer of vegetables and giant beans, and continue layering with butter and vegetables until all of the dish is filled.
3. Finish off with the remaining lettuce and butter, salt, pepper, and 1 glass of dry white wine. Cover and simmer over low heat for 10 minutes then place in a pre-heated oven at 180 C for 40-45 minutes, approximately.