Preparation:

Notes: Either Butter Beans or chickpeas can be used in this recipe. Preparation: Slice the mushrooms and grate the cheese. Soak the dried chickp peas/butter beans as instructed on the packet. Drain, and cook in a pan of unsalted boiling water fgor 40-50 minutes or until tender. If using canned beans, just drain. 1. Put the beans in a large greased ovenproof dish.

Add the lemon juice and black pepper.

Heat the oil in a pan and fry the mushrooms, then add to the dish.

Heat the margerine in a non-stick saucepan and add the flour.

Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce.

Pour over the chickpeas/butter beans and mushrooms.

Sprinkle with cheese and breadcrumbs.

Cook in the oven at 180C/350F/GM4 for 25 minutes.

Servings:
Source: Kaz Glover in Intercook
Submitted by: Recipe Group Member
Date:

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