Bean and beetroot salad: Mix 1tspn honey, 3 tbspn, 1 tbspn red wine vinegar, pour over 100g (4zo)cooked beans, 1 large beetroot, 2 apples*peeled and sliced. Stir, chill and serve. Very popular in Britain as an accompanying vegetable. Great in a casserole or served cold with a salad.
Cooking Instructions
Soak overnight. Rinse.Boil briskly in fresh water for at least 10 minutes. Simmer for 1.15 hrs, until tender.
Ingredients
Just butter beans and nothing else.
Nutritional Information
per 100g: Energy 1162kj/273kcal, Protein 19.1g, Carbohydra te 49.8g, Fat 1.1g.
Cautions
Packed in a factory that handles nuts.
Gluten Free/Casein Free Diet
Customer Reviews
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