Butter bean and mushroom bake

Ingredients

Quantity		Ingredient
225	grams	8 oz dried butter beans
		Cooked or 600 g 1 lb 5 oz
		Canned
		Butter beans.
15	millilitres	1 tbsp lemon juice.
		Ground black pepper.
5	millilitres	1 tsp sunflower oil.
250	grams	8 oz mushrooms sliced.
25	grams	1 oz sunflower margarine.
25	grams	1 oz wholemeal flower.
300	millilitres	Half pt water.
25	grams	1 oz cheddar cheese grated.
25	grams	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.

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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