1 small can butter beans or 75g/ 3 oz
dried butter beans, soaked and cooked
250ml/ 1/2 pt water
2 rounded tbsp tomato puree
1/2 level tsp salt
1/2 level tsp sugar
1 tsp vinegar
parsley
Method :
Trim the chops, brown them on both sides
in the melted dripping. Put them on to a plate. Peel and chop the onion,
chop the parsley. Boil some water in a kettle, measure it into the jug
and stir in the tomato puree and salt. Fry the onions in the pan for 5
minutes, then put them, with the chops, into a casserole dish.
Add the
drained beans to the casserole, then add the water. Cover, and cook in
the centre of the oven at Gas 3, 170C, for 1 hour. Remove the lid and
cook for a further 15 minutes. Just before serving, stir in the sugar
and vinegar, and sprinkle with the parsley. Serve with warm bread rolls,
or potatoes and vegetables.
