Butterbeans a la Normande

Ingredients

• 2 x 400g tins butterbeans, drained
• 1 onion, finely sliced
• 1 tbsp butter or olive oil
• 200g mushrooms, sliced
• 2 garlic cloves, chopped
• 150ml creme fraiche or cream
• 1 tsp Dijon mustard
• small bunch of parsley
• salt
• black pepper

Method

1. Soften the onion in the butter or oil over a medium heat.
2. Add the mushrooms and cook until lightly golden.
3. Stir in the garlic and cook for 1 minute.
4. Add the butterbeans, creme fraiche, and mustard.
5. Warm through gently, then season with salt and pepper.
6. Finish with parsley and serve.