Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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