Drain a 400g can of butter beans and place in a sieve and rinse under
the cold tap
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