Be-bop-beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Veg3, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | Onion, peeled and sliced | |
| into half rings | ||
| 1 | Green pepper, chopped into | |
| bite | ||
| size pieces | ||
| 1 | 415 gram tin kidney beans | |
| drained | ||
| 1 | 415 gram tin butter beans | |
| drained | ||
| 175 | g | Small button mushrooms. |
| 3 | Tomatoes, cut into quarters | |
| 2 | T | Vegetarian Worcestershire |
| sauce | ||
| 100 | g | Strong vegetanan cheddar |
| cheese cut into chunks | ||
| 1 | T | Tomato pure |
| Little water |
INSTRUCTIONS
Heat the oil in a frying pan. Gently fry onions and pepper in oil until soft. Add kidney and butter beans, whole button mushrooms, tomato pure and Worcestershire sauce. Cook for 5-8 minutes on a low heat, stirring occasionally. Add tomatoes and cheese. Cook until the cheese has melted a little, but still has form. Season and serve with crusty wholemeal bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 507
Calories From Fat: 233
Total Fat: 26.6g
Cholesterol: 74.8mg
Sodium: 2282.1mg
Potassium: 1302.4mg
Carbohydrates: 29.3g
Fiber: 11.9g
Sugar: 10g
Protein: 44.1g