Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Frozen green beans |
1 can | Red kidney beans 15 oz |
1 can | Butter beans 15 oz |
1 teaspoon | Worcesterhire sauce |
¼ teaspoon | Pepper |
½ teaspoon | Dry mustard |
3 ounces | Full fat soft cheese, cubes |
Cook the green beans according to the packet instructions and drain them. Heat the kidney and butter beans together, then drain them. Mix all the hot beans together in a saucepan, add the Worcestershire sauce, pepper, mustard and cheese. Heat gently, stirring occasionally until the cheese melts and serve immediately.
From: Beans & Pulses Cookery by Sue and Bill Deeming