Butter Bean and Mushroom Bake
- 225 g 8 oz dried butter beans
- Cooked or 600 g 1 lb 5 oz
- Canned
- Butter beans.
- 15 ml 1 tbsp lemon juice.
- Ground black pepper.
- 5 ml 1 tsp sunflower oil.
- 250 g 8 oz mushrooms sliced.
- 25 g 1 oz sunflower margarine.
- 25 g 1 oz wholemeal flower.
- 300 ml Half pt water.
- 25 g 1 oz cheddar cheese grated.
- 25 g 1 oz fresh bread crumbs.
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.
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.
