Butter bean loaf

Name: Butter bean loaf
Yield: 12 servings
Cuisine: Accompaniment
Ingredients: 820.00 g butter beans; 1.00 onion finely chopped; 2.00 celery stalks finely chopped; salt; black pepper freshly ground; fresh thyme; 15.00 ml fresh parsley chopped; 2.00 eggs lightly beaten; 100.00 g cheddar cheese; 50.00 g breadcrumbs dry; 2.00 tomatoes peeled and sliced; 500.00 ml yoghurt; fresh mint chopped

12 servings

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Pulses

By Food24 November 03 2009

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Ingredients (13)

LOAF

820.00 g	butter beans
1.00	onion — finely chopped
2.00	celery stalks — finely chopped
	salt
	black pepper — freshly ground
	fresh thyme
15.00 ml	fresh parsley — chopped
2.00	eggs — lightly beaten
100.00 g	cheddar cheese
50.00 g	breadcrumbs — dry
2.00	tomatoes — peeled and sliced

SAUCE

500.00 ml	yoghurt
	fresh mint — chopped

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Method:

Preheat oven to 180 ºC (350 ºF). Grease a 1-litre loaf tin. Drain the butter beans and mash well. Add the onion and celery and season to taste with salt, pepper and thyme. Add the parsley, eggs, cheese and breadcrumbs and mix well. Spoon half the mixture into the loaf tin and arrange the tomato slices on top. Spoon the remaining bean mixture on to the tomato slices and bake for 50-60 minutes. Allow to cool for about 10 minutes before turning out. Makes 12 slices.