Ingredients: (Serves 4)  
450g/1 lb butter beans, soaked overnight
2 tbsp olive oil
1 onion, halved and sliced
125g/4½ oz courgettes, halved and sliced
125g/4½ oz mushrooms, halved and sliced
2 green peppers, cut into strips
Salt, pepper
2 tbsp paprika
2 tbsp plain flour
300ml/ ½pt water
2 tbsp brown sugar
4 tbsp tomato puree
10 tbsp fresh cream
2 tbsp chopped parsley

Method:
1. Soak the beans overnight, then drain and rinse thoroughly. Put them in a large pan of water. Bring to the boil and boil rapidly for 15 mins, uncovered. Then reduce the heat, cover and simmer for 1½ -2 hours or until soft. Drain.
2. Heat the oil in a deep pan, add onion and gently cook for 5 mins. Then add courgettes, mushrooms and peppers and cook for another 10 mins, stirring occasionally.
3. Season with salt and pepper, add paprika and stir.
4. Sprinkle in the flour, stir well and slowly pour in the water, stirring all the time until the sauce thickens. Add sugar and tomato puree, lower the heat and simmer for 10-15 mins.
5. Gently stir in the cooked beans, cream and parsley and heat through. Serve with crusty bread.