Put the wax beans in a medium saucepan and cover with water; add 1 teaspoon of salt. Bring the beans to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for 7 to 9 minutes, or until they are crisp-tender, or as tender as you like. Drain and set aside.

Melt the butter in the same saucepan over medium heat. Add the shallot and bell pepper and cook for 3 to 4 minutes, until the vegetables are tender and aromatic.

Add the flour to the vegetables and cook, stirring for 2 minutes.

Add the tomatoes, Creole seasoning, and pepper and bring to a simmer.

Add the wax beans and heat through.