Butter bean and mushroom bake
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Butter bean and mushroom bake
  Butter    Beans    Mushrooms  
Last updated 6/12/2012 1:11:27 AM. Recipe ID 38951. Report a problem with this recipe.
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      Title: Butter bean and mushroom bake
 Categories: Main, Dish
      Yield: 4 Servings
 
    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.
  




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Recipe ID 38951 (Apr 03, 2005)

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