| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg3, Vegetarian |
2 |
servings |
INGREDIENTS
| 1 |
md |
Onion; peeled and sliced |
|
|
; into half rings |
| 1 |
md |
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 |
md |
Tomatoes; cut into quarters |
| 2 |
tb |
Vegetarian Worcestershire sauce |
| 100 |
g |
Strong vegetanan cheddar cheese; cut into chunks |
| 1 |
tb |
Tomato pur.e |
|
|
Little water |
INSTRUCTIONS
1. Heat the oil in a frying pan. Gently fry onions and pepper in oil
until soft.
2. Add kidney and butter beans, whole button mushrooms, tomato pur.e
and Worcestershire sauce. Cook for 5-8 minutes on a low heat, stirring
occasionally.
3. Add tomatoes and cheese. Cook until the cheese has melted a
little, but still has form.
4. Season and serve with crusty wholemeal bread.
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