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STEAM AND FROTH YOUR WAY TO PERFECT MILK
An unusual side dish for traditional British roast lamb or pork.
a tin of cannellini or flageolet beans or 220g (8oz) cooked beans
2 tbsp olive oil
a medium onion
1 tbsp chopped rosemary leaves (optional)
salt and pepper
Rinse the beans in a sieve in warm water and pat dry.
Chop the onion and rosemary leaves in the chopper. Heat olive oil in a pan and add the mixture and soften by cooking
gently for 10 minutes.
Stir in the beans. Put the mixture in the chopper and whiz until smooth.
You may need to make this in two batches. Add plenty of salt and pepper to taste.
Re-heat the mixture gently in the pan and serve with traditional roasts.