2 (400g) tins butterbeans, drained and liquid reserved
dried or fresh chopped tarragon, to taste
50ml to 100ml soya cream
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Method Prep:15min › Cook:25min › Ready in:40min
Warm a little oil in a frying pan over a medium heat. Add the onion and cook and stir until soft. Add the mushrooms and cook for a further 6 to 8 minutes until soft.
Add the beans then pour in the reserved bean liquid, tarragon and enough soya cream to cover the beans. Bring the mixture to a simmer and allow to cook down until the soya cream thickens, about 8 to 10 minutes. Remove from the heat and serve.