Broad Bean Medley With Mustard Sauce Recipe
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Ingredients
2 tbsp (30 ml) butter 1 cup (250 ml) lentils
1 cup (250 ml) chick peas
1 cup (250 ml) red kidney beans
2 tbsp (30 ml) old fashioned mustard
1/4 cup (60ml) 35% cream chopped parsley
Salt and pepper
Directions
– In a skillet, melt butter and saute lentils, chick peas and kidney beans for 3 minutes.
– Add mustard and cream. Stir, then add parsley, and season with salt and pepper. Cook until cream begins to thicken.
– Add mustard and cream. Stir, then add parsley, and season with salt and pepper. Cook until cream begins to thicken.
