---------- Recipe via Meal-Master (tm) v8.01

     Title: Sour Butter Beans
Categories: Veg-cook, August
     Yield: 1 servings

     1 lg Onion, choped fine
     2    Cloves Garlic, crushed
     1    Green Chilli (optional)
     1 lg Head Broccoli
     1 md Courgette/Zucchini, sliced
     1 lb Chopped Skinned Tomatoes
     1 t  Mixed Herbs
   1/2 t  Marjoram
   1/2 t  Basil
     1 cn Butter Beans (the big ones,
          Also called Lima beans?)
   1/4 c  Rich vegetable stock
   1/4 c  Soya Milk
   250 ml Soya Yoghurt
     1 ds Lemon juice
   1/2 t  Salt
   1/2 t  Pepper
   1/4 c  Corn
     1 T  Tomato Puree

 Fry the onion, garlic and chilli in a little water or olive oil. Add the
 base and stalks of the broccoli (i.e. everything except the flowerets), and
 the courgettes. When all this has softened sufficiently add the tomatoes
 and the herbs. Leave to simmer (covered) for fifteen minutes. While that is
 underway combine the beans, stock, soya milk, yoghurt, lemon juice, salt
 and pepper in a liquidiser until a smooth mixture is obtained. After the
 fifteen minutes are up add the bean mixture and simmer uncovered for a
 further five minutes. Add the corn and then enough tomato puree to take
 away the anaemic look. Serve on its own or with a macaroni style pasta.

 From: [email protected] (Michael Traub).  rfvc Digest V94 Issue #168 Aug.
 12, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using
 MMCONV.

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