Ingredients: Drain a 400g can of butter beans and place in a sieve and rinse under the cold tap Directions:Cut 4 rashers of streaky bacon into strips and fry in a tablespoon of butter (or olive oil if preferred) Add a small finely chopped onion and cook gently until soft and golden Pour off any excess fat and add half a glass of dry white wine and a teaspoon of Balsamic vinegar. Boil to reduce by half and add the beans. Heat through until simmering and add a quarter of cup cream and a tablespoon each of grainy and mild made mustard. Cook gently for a minute or two and stir in 4 tablepoons grated cheddar cheese, adjust the seasoning to suit you and serve over crispy toast |