Butter Beans Menagere

Butter beans can be a little dry, but in this recipe for Butter Beans Menagere (may-nah-jair) they are served in a light, creamy sauce. Butter beans are traditionally served with roast or braised mutton, but they go equally well with other meat

or egg and fish dishes.

1 lb. butter beans lj oz. butter 4 tablespoons flour

1 tablespoon lemon juice

z teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons double cream

1 teaspoon chopped parsley

2 pints water

1 onion

1 carrot, scraped

1 small celery stalk bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together

Put the beans in a large bowl and cover them with lukewarm water. Leave the beans to soak for 3 hours.

Drain the beans in a colander, dis-carding the water, and transfer them to a medium-sized saucepan. Cover the beans again

with lukewarm water and place the pan. over low heat. Bring the water slowly to the boil, then remove the pan from the heat. Leave the beans to soak again for 1 hour. Drain the beans in a colander, discarding the water, and set them aside.

Put the 2 pints of water for the cooking liquid into the saucepan. Bring the water to the boil over high heat and add the onion, carrot, celery, bouquet garni and beans to the pan. Reduce the heat to moderately low, cover the pan and simmer the beans for 1

½ hours or until tender.

When the beans are cooked, drain them in a colander and reserve 5 fluid ounces of the strained cooking liquid. Return the beans to the saucepan, cover and set aside.

In a medium-sized saucepan melt the butter over moderate heat. Remove the pan from the heat and with a wooden spoon stir the flour into the butter. Gradually add the reserved cooking liquid, stirring constantly. Place the pan back on the heat and bring the sauce to the boil, still stirring. Cook for 1 to 2 minutes, then stir in the lemon juice, salt and pepper.

Pour the sauce over the beans and stir to coat them with the sauce. Return the pan to low heat and cook for 2 to 3


Remove the pan from the heat and stir

in the cream. Turn the beans into a serving dish and sprinkle with parsley.

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