Bean and Apple Casserole
225g (8oz) Dried Flageolet or Butter Beans
2 Firm Eating Apples
1 tbsp Red Wine Vinegar
2 tsp Brown Sugar
½ tsp Cinnamon
Vegetable Stock
Salt and Pepper
Soak the beans overnight if required, rinse well.
Place the beans in a saucepan and cover with stock (or water).
Bring to the boil, reduce the heat, cover and simmer until tender, 60-90 minutes, check occasionally adding extra liquid if required.
Drain, reserving the cooking liquid.
Pre-heat oven to 180°C: 350°F: Gas 4.
Peel, core and quarter the apple.
Place the beans in an ovenproof dish, stir in the vinegar, sugar and Cinnamon, season to taste.
Add the apples and a little of the reserved cooking liquid.
Cover with a lid or foil and bake for 35-40 minutes.
Serve with seasonable green vegetables or salad.
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