Butter Bean And Mushroom Bake Recipe

• 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.

1. Soak the dry butter beans for at least 4 hrs.
2. Drain and cook in a pan of unsalted boiling water for 40 to 50 min or possibly till tender.
3. Drain.
4. If using canned beans just drain.
5. Put the beans into a large greased oven proof dish.
6. Add in the lemon juice and black pepper.
7. Heat the oil in a pan and fry the mushrooms.
8. Then add in to the dish.
9. Heat the margarine in a non-stick saucepan and add in the flour.
10. Cook for 2 min over a low heat stirring.
11. Then slowly add in the water to make a corn sauce.
12. Pour over the butter beans and mushrooms.
13. Sprinkle with cheese and bread crumbs.
14. Cook in the oven at 180 c 350 f, gas mark 4 for 25 min.

butter beans, lemon juice, sunflower oil, mushrooms, sunflower margarine, wholemeal flower, water, cheddar cheese, bread crumbs

Taken from cookeatshare.com/recipes/butter-bean-and-mushroom-bake-95337 (may not work)