Mar 15 2008

Healthy Eating Recipe 8 - Butter Bean and Vegetable Bake

Published by Annie Horthorne under Healthy Eating Guidelines, Healthy Eating Recipes, Light Meals

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This is delicious for a light lunch or supper dish. You can make it in advance and heat it through.

3 Leeks, trimmed and cut into thick slices
3 Courgettes cut into thick slices
1 oz (25 gms) Polyunsaturated margarine
1 oz (25 gms) plain flour
15 fl oz (400 ml) skimmed milk
2 x 14 oz cans (400 gms) Butter Beans, drained and rinsed
6 tbsp (90 mls) chopped fresh parsley
1 oz (25 gms) wholemeal breadcrumbs
3 oz (75 gms) mature cheddar cheese, grated

Cook the leeks and courgettes in a little boiling water until just tender
Melt the margarine in a heavy bottomed saucepan, add the flour and cook for about one minute. Slowly add the milk, stirring all the time and heat until it begins to thicken. Bring to the boil, reduce the heat and season if desired
Add the leeks, courgettes and beans to the sauce, then add about 4 tbsps of the parsley. Mix well and put into an oven proof dish
Mix the breadcrumbs, cheese and remaining parsley and spread evenly over the top of the vegetable mixture
Bake for about 30 minutes at 200C, 400F, Gas Mark 6

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