Butter Green Bean Bake

individual portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
small pinch of pepper(gr)
30ml Sunflower Oil
150g Green Beans, halved across, parboiled 300g for 10min, used half and froze half
large pinch of nutmeg(gr)
3 Albumen
235g Carrots, sliced medium thin
medium thick slice of ginger cut into thin slivers
30g Cheddar Cheese eg Extra Mature(6), grated fine

BUTTER BEANS (about 15-20min)
Preheated oven to 190°C
Mixed the Butter Beans well with the Peanut Butter and ground pepper, pressing them well together to blend
Placed this crumbly mixture loosely into rectangular oven dish (21x16x6cm) lined with parchment paper
Baked 15min and left in oven a few minutes longer while pureeing the Green Beans

CARROTS (15min) GREEN BEANS (10min)
In medium large frypan fried the Carrots for 15min in about 7.5ml Sunflower Oil
10min before the end added another 7.5ml Sunflower Oil and fried the Green Beans in this for the remaining 10min
5mim before the end added the last drop of Oil in the spoon to the pan and fried the ginger in this until crispy before stirring into the Carrots
Also added the nutmeg to the Green Beans

In a jug blended the three Albumen and little by little so as not to cook the egg, added the Green Beans and blended with a hand blender until pureed

BAKE (20min)
Assembled the Bake by placing the Carrots on the Butter Bean layer, then the Green Bean puree then the Cheddar Cheese
Baked 20min still at 190°C

complete protein 22.6g
saturated fats 13.4g
26g uncompleted legume protein