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CATEGORY CUISINE TAG YIELD
Grains, Dairy Dish, Main 4 Servings

INGREDIENTS

225 g 8 oz dried butter beans
Cooked or 600 g 1 lb 5 oz
Canned
Butter beans.
15 1 tbsp lemon juice.
Ground black pepper.
5 1 tsp sunflower oil.
250 g 8 oz mushrooms sliced.
25 g 1 oz sunflower margarine.
25 g 1 oz wholemeal flower.
300 Half pt water.
25 g 1 oz cheddar cheese grated.
25 g 1 oz fresh bread crumbs.

INSTRUCTIONS

Soak the dried butter beans for at least 4 hours. Drain and cook in a
pan of unsalted boiling water for 40 to 50 minutes or until tender.
Drain. If using canned beans just drain. Put the beans into a large
greased oven proof dish. Add the lemon juice and black pepper. Heat
the oil in a pan and fry the mushrooms. Then add to the dish. Heat  the
margarine in a non-stick saucepan and add the flour. Cook for 2
minutes over a low heat stirring. Then slowly add the water to make a
corn sauce. Pour over the butter beans and mushrooms. Sprinkle with
cheese and bread crumbs. Cook in the oven at 180 c 350 f, gas mark 4
for 25 minutes.  275 calories 1147 kj 14,9 g protein. 34,6 g
carbohydrate of which 2,6  g sugar. 9,6 g fat of which 2,8 g saturates.
0,2 g sodium 10,1 g  dietary fibre.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 162.2mg
Potassium: 213.2mg
Carbohydrates: 4.5g
Fiber: 1.1g
Sugar: 2.7g
Protein: <1g


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