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Ingredientes
- 225 gm 8 ounce dry butter beans Cooked or possibly 600 g 1 lb 5 ounce Canned Butter beans.
- 15 ml 1 tbsp lemon juice. Grnd black pepper.
- 5 ml 1 tsp sunflower oil.
- 250 gm 8 ounce mushrooms sliced.
- 25 gm 1 ounce sunflower margarine.
- 25 gm 1 ounce wholemeal flower.
- 300 ml Half pt water.
- 25 gm 1 ounce cheddar cheese grated.
- 25 gm 1 ounce fresh bread crumbs.
Direcciones
- Soak the dry butter beans for at least 4 hrs. Drain and cook in a pan of unsalted boiling water for 40 to 50 min or possibly till tender. Drain. If using canned beans just drain. Put the beans into a large greased oven proof dish. Add in the lemon juice and black pepper. Heat the oil in a pan and fry the mushrooms. Then add in to the dish. Heat the margarine in a non-stick saucepan and add in the flour. Cook for 2 min over a low heat stirring.
- Then slowly add in 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 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 78 | 78% |
| Total Fat 8.82g | 11% |
| Saturated Fat 5.49g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 31mg | 1% |
| Potassium 100mg | 3% |
| Total Carbs 3.3g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.12g | 0% |
| Protein 2.27g | 4% |
