75g bobby beans
2 tbsp olive oil
375g mushrooms, sliced
1 small onion, chopped
1 or 2 cloves of garlic, chopped
Pinch of paprika
Black pepper to taste
2tbsp red wine
90ml single cream
What to do:
Top & tail the bobby beans, chop into bite-sized pieces and par-boil for 10/15 minutes until they start to soften. Drain and set aside.
Heat the olive oil in a medium-sized pan and add the onion, garlic and mushrooms. Cook over a moderate heat for about 15 minutes, stirring regularly.
Stir in the beans, paprika and black pepper. Stir well and cook for a further 5 minutes.
Now pour in the wine and allow to bubble for a couple of minutes.
Stir in the cream and bring to the boil. Reduce the heat and simmer for 5 minutes or so until the mixture is slightly reduced.
Serve with rice or potato rosti.