| 1 | Notes: either butter beans or chick peas can be used in this recipe. |
| 2 | Preparation: slice the mushrooms and grate the cheese. |
| 3 | Soak the dried chickp peas/butter beans as instructed on the packet. |
| 4 | Drain, and cook in a pan of unsalted boiling water fgor 40-50 minutes or until tender. |
| 5 | If using canned beans, just drain. |
| 6 | Put the beans in a large greased ovenproof dish. |
| 7 | Add the lemon juice and black pepper. |
| 8 | Heat the oil in a pan and fry the mushrooms, then add to the dish. |
| 9 | Heat the margerine in a non-stick saucepan and add the flour. |
| 10 | Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce. |
| 11 | Pour over the chick peas/butter beans and mushrooms. |
| 12 | Sprinkle with cheese and breadcrumbs. |
| 13 | Cook in the oven at 180c/350f/gm4 for 25 minutes |
