QUEEN’S BREAKFAST

SERVES 4

INGREDIENTS

15 ml (1T) vegetable oil 1 large onion, chopped 4 garlic cloves, finely chopped

250g brown mushrooms 3 large tomatoes, peeled and chopped

1 x 400g tin of butter beans, drained

15 ml (1T) fresh lemon juice

15 ml (1T) brown sugar salt and black pepper to taste

15 ml (1T) fresh parsley, finely chopped

4 slices of buttered toast

METHOD

1. Heat the oil in a large frying pan and add the onion. Cook over medium heat until softened and golden brown. Add the garlic and cook for 1 minute.

2. Wipe the mushrooms clean and cut into thick slices. Add to the onions and cook until the mushrooms are nicely browned.

3. Add the tomatoes and bring to a simmer. Add the beans and continue to simmer until the sauce thickens. Stir in the lemon juice and brown sugar. Season to taste with salt and black pepper.

4. Serve piping hot on the buttered toast, and sprinkle with the chopped parsley.