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Butter bean loaf

Recipe from: 6/1/1989 12:00:00 AM
Ingredients 15
Servings 12


  • LOAF
  • 820
    butter beans
  • 1
    onion, finely chopped
  • 2
    sticks celery, finely chopped
  • salt
  • freshly ground black pepper
  • thyme
  • 15
    fresh parsley, chopped
  • 2
    eggs, lightly beaten
  • 100
    Cheddar cheese
  • 50
    dry breadcrumbs
  • 2
    tomatoes, peeled and sliced
  • 500
  • fresh mint, chopped


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.

Read more on: pulses  |  bake

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