Butter Bean and Cider Casserole
Serves 2-3 depending how hungry you are.
Serve with baked potatoes, boiled potatoes (with a bit of garlic in them of course) and some nice crusty bread.
This is not a recipe to follow to the rule, however the cider is a key ingredient!
1 medium to large onion chopped
2-4 cloves garlic chopped
2 sliced carrots
1 tin butter beans or 4—6 oz dried (soaked over night & cooked)
Large pinch mixed herbs
˝ pint vegetable stock
1/4 pint dry cider
Salt & pepper
Corn flour or plain flour, mixed into a paste with a bit of water (optional)
Fry onions and garlic.
Add the carrots & sauté for approx, 5 mins.
Add stock, cider, butter beans, herbs, salt & pepper
Bring to the boil.
Add corn flour to thicken if necessary, or plain flour mixed with water.
Transfer to an oven proof dish, do not cover, bake for 45 mins—1 hour gas mark 5, 180 C.