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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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.3mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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