Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | (400-gram) butter beans |
4 \N | Rashers streaky bacon |
1 tablespoon | Butter (or olive oil if preferred) |
1 small | Finely chopped onion |
½ \N | Glass dry white wine |
1 teaspoon | Balsamic vinegar |
¼ cup | Cream |
1 tablespoon | Grainy mustard |
1 tablespoon | Mild-made mustard |
4 tablespoons | Grated cheddar cheese |
\N \N | Crispy toast |
submitted by: PATERSON@... (Sally Paterson, Durban, South Africa) Nothing in the cupboard but a can of butter beans? Tizzy them up with bacon and mustard in this great little recipe, adapted from Nigel Slater's new 30-minute cook book and printed in this morning's Natal Mercury in Durban by our cookery writer Janis Fraser - so I haven't tried it - until tonight! Drain a 400g can of butter beans and place in a sieve and rinse under the cold tap. Cut 4 rashers of streaky bacon into strips and fry in a tablespoon of butter (or olive oil if preferred) Add a small finely chopped onion and cook gently until soft and golden Pour off any excess fat and add half a glass of dry white wine and a teaspoon of Balsamic vinegar. Boil to reduce by half and add the beans. Heat through until simmering and add a quarter of cup cream and a tablespoon each of grainy and mild made mustard.
Cook gently for a minute or two and stir in 4 tablepoons grated cheddar cheese, adjust the seasoning to suit you and serve over crispy toast.
Enjoy - this is a good Sunday night supper or any night for that matter!! DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 29 APRIL 1996
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