Herb Topped Butter Beans
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Dried sage leaves||1⁄8 Teaspoon, crushed|
|Dried marjoram leaves||1⁄8 Teaspoon, crushed|
|All purpose flour||1 Tablespoon|
|Dried mustard||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Process cheese spread/Cold-pack cheese food||1⁄2 Cup (8 tbs)|
|Canned butter beans||32 Ounce, drained (2 Cans, 16 Ounce Each)|
In skillet melt 1 tablespoon of the butter; add crumbs and brown lightly.
Stir in herbs; set aside.
Melt remaining butter; blend in flour and mustard; stir in milk.
Cook, stirring constantly, till thick and smooth.
Add cheese and continue cooking and stirring till cheese melts.
Add butter beans; blend with cheese sauce.
Top with crumbs.