INGREDIENTS

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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