place the olive oil, seasoning, butter beans, onion, garlic and Parmesan into a food processor and blend, until smooth.
Heat some oil in a frying pan and divide the mixture into four.
Place into the pan and fry for two minutes on each side, or until golden and cooked through.
Heat the oil in a large, heavy-based pan.
Add the onion, garlic and curry powder, then cook for 1 minute.
Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
Cover and simmer for 35 minutes.
Season to taste.
Add the butter beans and parsley, then simmer for 10 minutes.
Chop one tomato and place in food processor or blender.
Add the olive oil and juice from the lemon.
Process until smooth.
Cut the remaining three tomatoes into nice bite size wedges.
Place the drained canned beans and tomato wedges , olives, onion slices, feta cheese, and fresh roughly chopped parsley salt and pepper in a serving bowl or platter.
Toss in the tomato dressing.
Serve with toasted crusty roll, or pita bread is nice too.
Heat oil and gently fry onions for about 10 minutes
Add curry powder and stir well, leave to cool.
Mix yoghurt with the lemon juice and add to the onion mix. Stir in the butter beans.
Serve with the lettuce leaves.
Cook pasta according to instructions on the packet. Heat oil in a frypan and saute garlic and onion until golden. Add butter beans and stir until heated through.
Combine flour and milk. Place butter bean mixture, Parmesan cheese, lemon juice and milk in blender and puree until smooth.
Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to boil, reduce heat and simmer until mixture slightly thickens.
Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.
nd then gently mix the butter beans through the mixture.
pen, drain, and rinse canned 3 bean salad in colander.
When
nife) butter beans until you have about 1/2 cup bean paste
Brown the bacon; break into small pieces.
Remove bacon from pan.
Brown the celery and onion in the bacon drippings.
In a 2-quart casserole, combine the beans, bacon, celery, onion, molasses, catsup, mustard, salt and bean liquid.
Bake, uncovered, at 375\u00b0 for 1 1/2 hours.
Cover when the beans and sauce seem to have thickened enough.
0 mins.
To make bean salad, place beans, tomato and
In a large bowl, combine the ground sausage, fennel, mint, onions, breadcrumbs, pancetta and garlic. Season to taste. Form into 8 thick sausage shapes. Roll in extra breadcrumbs to coat.
Heat oil in a large frying pan on high. Cook sausages 8-10 minutes, turning occasionally, until browned and cooked through.
Meanwhile, in a large bowl, combine beans, tomatoes, onions, oil, vinegar and reserved fennel fronds. Season to taste and mix well.
Serve sausages with salad. Accompany with mustard mayonnaise.
Simmer butter beans in water with bacon fat.
Saute carrot, onion and celery in margarine; add to beans.
Add tomatoes, garlic, salt and mustard.
Stir well.
Pour into casserole. Sprinkle with paprika.
Bake at 350\u00b0, covered, for 40 minutes.
inutes per side. Stir in butter beans and vinegar; cook, stirring
opping, combine breadcrumbs, parsley and butter. Sprinkle over surface of cassoulet
br>Add 1 can of butter beans, reserve liquid.
Let
o 2 minutes. Squeeze each bean at one end to remove
Drain and rinse the butter beans and put in a
Preheat oven to 400 degrees.
Brush bread slices with olive oil and place on baking sheet.
Bake until lightly golden 7 to 10 minutes.
In a work bowl of a food processor combine 1 can butter beans undrained , 1 can butter beans drained and garlic and pulse until smooth.
In a large bowl combine artichoke hears,lemon juice and 1/4 cup parsley.
Add bean mixture to bowl, stirring well.
Spoon onto toasted bread slices.
Top with lemon zest and additional parsley.
Drizzle with remaining olive oil.
enjoy.
Place all ingredients except herbs and bean in a pot with enough water to cover.
Bring to the boil and then lower the heat and simmer for half an hour, adding more water as needed.
Add the butter beans and cook another 5 minutes or until everything is piping hot.
Divide between warmed soup bowls and serve with the herbs sprinkled on top.
Mix tomato soup, butter beans and juice from one can.
Brown hamburger; drain and add to bean mixture.
Place in 13 x 9 x 2-inch baking dish.
Bake at 325\u00b0 for 2 hours.