Butter beans with bacon and mustard

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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