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home > recipes > beans / grains > butter beans with bacon and mustard
Hi Dave Another recipe for your club ......... BUTTER BEANS WITH BACON AND MUSTARD 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 tablespoons 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!! Sally Paterson Durban, South Africa

Butter Beans with Bacon and Mustard


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(posted January 22, 1999)

Hi Dave

Another recipe for your club .........

BUTTER BEANS WITH BACON AND MUSTARD

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 tablespoons 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!!

Sally Paterson
Durban,
South
Africa


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from dumont, nj, United States wrote:2  1

I am originally from Louisiana and I thought this was very good.
4 starsFebruary 6, 2003


 
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