Pam's Butter Bean and Cider Casserole

Serve with baked potatoes or boiled potatoes, and sprouts or other green vegetable

Ingredients:

1 medium to large onion finely chopped
2 sliced carrots
1 tin/carton butter beans or 4—6 oz dried (soaked overnight & cooked)
Large pinch mixed herbs
½ pint vegetable stock
1/4 pint dry cider
Salt
Corn flour or plain flour, mixed into a paste with a bit of water (optional)

Procedure:

1. Fry onions in olive oil
2. Add the carrots & sauté for approx 5 mins
3. Add stock, cider, butter beans, herbs, salt
4. Bring to the boil
5. Add corn flour to thicken if necessary, or plain flour mixed with water
6. Transfer to an oven proof dish, bake for 45 mins—1 hour, gas mark 5, 180 C.

Thanks to our very own, Pam Whitehead from the Green Impact Team for the recipe.