• Butter Beans With Bacon And Mustard

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    • 1 can (400-gram) butter beans
    • 4 x Rashers streaky bacon
    • 1 Tbsp. Butter (or possibly extra virgin olive oil if preferred)
    • 1 sm Finely minced onion
    • 1/2 x Glass dry white wine
    • 1 tsp Balsamic vinegar
    • 1/4 c. Cream
    • 1 Tbsp. Grainy mustard
    • 1 Tbsp. Mild-made mustard
    • 4 Tbsp. Grated cheddar cheese Crispy toast


    1. 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 - till tonight!
    2. Drain a 400g can of butter beans and place in a sieve and rinse under the cool tap. Cut 4 rashers of streaky bacon into strips and fry in a Tbsp. of butter (or possibly extra virgin olive oil if preferred) Add in a small finely minced onion and cook gently till soft and golden brown Pour off any excess fat and add in half a glass of dry white wine and a tsp. of Balsamic vinegar. Boil to reduce by half and add in the beans. Heat through till simmering and add in a quarter of c. cream and a Tbsp. each of grainy and mild made mustard.
    3. Cook gently for a minute or possibly two and stir in 4 tablepoons grated cheddar cheese, adjust the seasoning to suit you and serve over crispy toast.
    4. Enjoy - this is a good Sunday night supper or possibly any night for which matter!!

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