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Lyonnaise Butter Beans    Veg    HT   ACC     French    60mins


Serves 4     Hot   Vegetarian   Pulses  Vegetables  herbs  Accompaniment    Gluten Wheat Free Eggless  France  Europe



250g/9oz Dried Butter Beans OR

600g/21 oz Tinned Butter Beans

50g/2oz Butter

1 Large Onion, finely chopped

Salt and Pepper

1 tbsp Fresh Parsley, chopped




1. If using dried beans, place the beans in a bowl, cover with water and leave to soak overnight. If using tinned beans, drain and rinse under cold water and proceed to step 3.


2. Place the drained soaked beans in a pan cover with 1L/ 40fl.oz. Water, bring to the boil and simmer for 1 hour. Add salt towards the end of the cooking time.


3. Melt the butter in a pan, add the onion , salt, pepper and parsley and cook gently until the onions are soft but not brown.


4. Add the drained butter beans, toss well to coat evenly with the butter, onions and parsley.


5. Transfer to a warmed serving dish and serve hot.





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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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