Butter Beans With Bacon And Mustard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Sami | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | 400-gram butter beans | |
| 4 | Rashers streaky bacon | |
| 1 | T | Butter, or olive oil if |
| preferred | ||
| 1 | Finely chopped onion | |
| 1/2 | Glass dry white wine | |
| 1 | t | Balsamic vinegar |
| 1/4 | c | Cream |
| 1 | T | Grainy mustard |
| 1 | T | Mild-made mustard |
| 4 | T | Grated cheddar cheese |
| Crispy toast |
INSTRUCTIONS
submitted by: PATERSON@pro.und.ac.za (Sally Paterson, Durban, South Africa) Nothing in the cupboard but a can of butter beans? Tizzy them up with bacon and mustard in this great little recipe, adapted from Nigel Slater's new 30-minute cook book and printed in this morning's Natal Mercury in Durban by our cookery writer Janis Fraser - so I haven't tried it - until tonight! Drain a 400g can of butter beans and place in a sieve and rinse under the cold tap. Cut 4 rashers of streaky bacon into strips and fry in a tablespoon of butter (or olive oil if preferred) Add a small finely chopped onion and cook gently until soft and golden Pour off any excess fat and add half a glass of dry white wine and a teaspoon of Balsamic vinegar. Boil to reduce by half and add the beans. Heat through until simmering and add a quarter of cup cream and a tablespoon each of grainy and mild made mustard. Cook gently for a minute or two and stir in 4 tablepoons grated cheddar cheese, adjust the seasoning to suit you and serve over crispy toast. Enjoy - this is a good Sunday night supper or any night for that matter!! DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 29 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 29mg
Sodium: 57.9mg
Potassium: 46.3mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 2.6g