I use butter beans that have been soaked and cooked and I keep them in the fridge. You can use tinned ones but drain and rinse them first and add them at the last minute or they will fall apart. They are nice added to salads when cold too. You could use the packs of mixed beans.
Fry some onions in a large pan with some butter until they appear shiny and do not overcook.
Add some chopped mushrooms and some seasoning. I use black pepper dried thyme, some mustard and some crushed garlic and a litre of stock.
Then add some chopped veggies of your choice. I use carrots, turnips, courgettes, celery and a large potato.
Bring to the boil and then simmer for about 30 minutes. Add some chopped cooked chicken breasts and butter beans and simmer for a further 5 minutes.
Serve with a swirl of single cream.
Fry some onions in a large pan with some butter until they appear shiny and do not overcook.
Add some chopped mushrooms and some seasoning. I use black pepper dried thyme, some mustard and some crushed garlic and a litre of stock.
Then add some chopped veggies of your choice. I use carrots, turnips, courgettes, celery and a large potato.
Bring to the boil and then simmer for about 30 minutes. Add some chopped cooked chicken breasts and butter beans and simmer for a further 5 minutes.
Serve with a swirl of single cream.