Butter bean and mushroom bake.
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | 8 oz dried butter beans cooked |
| OR | ||
| 600 | grams | 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.
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