Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Dried Butter Beans or
3 15 oz cans of butter beans
8 oz Cooked, Peeled prawns
5 fl Soured Cream
2 ts French Mustard
1 ts Chopped, fresh parsley
Salt and Pepper
2 Whole prawns
Sprig of Dill

Soak dried beans in cold water for 5 hours, or overnight. Drain, put
in a large pan and add enough cold water to cover. Bring to the boil
and boil for 10 minutes. Reduce heat, cover and simmer for 45 to 60
minutes, until beans are soft, but still firm to the bite. Remove
beans from heat, drain, and add prawns. Blend soured cream, mustard
and parsley together, season to taste. Pour over beans and prawns,
then mix lightly. Turn into 2 pint/1 litre ovenproof dish, cover with
foil and bake at 180C/350F/Gas Mark 5 for 30 minutes. Serve hot or
cool, garnished with 2 whole prawn and a sprig of dill.

Source: CHAT Magazine

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