Butter Beans with Parsley Sauce
A straight forward veggie main course meal with one of my favourites; butter beans at the heart of the recipe.
2-3 oz. of butter beans, per person
1 pint of milk
1 tablespoonful of wheatmeal
1 handful of finely chopped parsley
juice of 1/2 a lemon
pepper and salt to taste
Pick the beans, wash them, and soak them over night in boiling water, just covering them.
Allow 2 or 3 oz. of beans for each person.
In the morning, let them cook gently in the water they are steeped in with the addition of a little butter, until quite soft, which will be in about 2 hours.
The beans should be cooked in only enough water to keep them from burning, therefore, when it boils away, add only just sufficient for absorption.
For the sauce; boil the milk and thicken it with the flour, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley.
This dish should be eaten with potatoes and green vegetables.
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