| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main, Dish |
4 |
Servings |
INGREDIENTS
| 225 |
g |
8 oz dried butter beans |
|
|
Cooked or 600 g 1 lb 5 oz |
|
|
Canned |
|
|
Butter beans. |
| 15 |
ml |
1 tbsp lemon juice. |
|
|
Ground black pepper. |
| 5 |
ml |
1 tsp sunflower oil. |
| 250 |
g |
8 oz mushrooms sliced. |
| 25 |
g |
1 oz sunflower margarine. |
| 25 |
g |
1 oz wholemeal flower. |
| 300 |
ml |
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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