| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
|
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried Butter Beans or |
| 3 |
|
15 oz cans of butter beans |
| 8 |
oz |
Cooked, Peeled prawns |
| 5 |
fl |
Soured Cream |
| 2 |
ts |
French Mustard |
| 1 |
ts |
Chopped, fresh parsley |
|
|
Salt and Pepper |
| 2 |
|
Whole prawns |
|
|
Sprig of Dill |
INSTRUCTIONS
Soak dried beans in cold water for 5 hours, or overnight. Drain, put in a
large pan and add enough cold water to cover. Bring to the boil and boil
for 10 minutes. Reduce heat, cover and simmer for 45 to 60 minutes, until
beans are soft, but still firm to the bite. Remove beans from heat, drain,
and add prawns. Blend soured cream, mustard and parsley together, season to
taste. Pour over beans and prawns, then mix lightly. Turn into 2 pint/1
litre ovenproof dish, cover with foil and bake at 180C/350F/Gas Mark 5 for
30 minutes. Serve hot or cool, garnished with 2 whole prawn and a sprig of
dill.
Source: CHAT Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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