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11 ounce Chickpeas
2 teaspoon Lemon Juice
1 pinch Black Pepper, Ground
½ teaspoon Oil
4 1/3 ounce Mushrooms
½ ounce Margarine
½ ounce Wholewheat Flour
2/3 cup Water
½ ounce Cheese, Soy
½ ounce Breadcrumbs
Slice 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 50 minutes until tender. If using canned beans, just drain.
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 margarine in a non-stick saucepan and add the flour. Cook 2 mins over a low heat, stirring, then slowly add the water to make a pouring sauce. Pour over the chick peas butter beans and mushrooms. Sprinkle with cheese and breadcrumbs. Cook at 350f for 25 minutes.
2 teaspoon Lemon Juice
1 pinch Black Pepper, Ground
½ teaspoon Oil
4 1/3 ounce Mushrooms
½ ounce Margarine
½ ounce Wholewheat Flour
2/3 cup Water
½ ounce Cheese, Soy
½ ounce Breadcrumbs
Slice 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 50 minutes until tender. If using canned beans, just drain.
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 margarine in a non-stick saucepan and add the flour. Cook 2 mins over a low heat, stirring, then slowly add the water to make a pouring sauce. Pour over the chick peas butter beans and mushrooms. Sprinkle with cheese and breadcrumbs. Cook at 350f for 25 minutes.