Butter Bean & Mushroom Bake. Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
225 gram: 8 oz dried butter beans,
Cooked or 600 g 1 lb 5 oz,
Canned,
Butter beans.,
15 milliliter: 1 tbsp lemon juice.,
Ground black pepper.,
5 milliliter: 1 tsp sunflower oil.,
250 gram: 8 oz mushrooms sliced.,
25 gram: 1 oz sunflower margarine.,
25 gram: 1 oz wholemeal flower.,
300 milliliter: Half pt water.,
25 gram: 1 oz cheddar cheese grated.,
25 gram: 1 oz fresh bread crumbs.,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp