Butter Bean and Mushroom Bake

Title:
Butter Bean and Mushroom Bake

Yield:
4 Servings

Categories:
Main
Dishes,
Dish




Ingredients:





   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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini