---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Sour Butter Beans
  Categories: Veg-cook, August
       Yield: 1 servings
  
       1 lg Onion, choped fine
       2    Cloves Garlic, crushed
       1    Green Chilli (optional)
       1 lg Head Broccoli
       1 md Courgette/Zucchini, sliced
       1 lb Chopped Skinned Tomatoes
       1 t  Mixed Herbs
     1/2 t  Marjoram
     1/2 t  Basil
       1 cn Butter Beans (the big ones,
            Also called Lima beans?)
     1/4 c  Rich vegetable stock
     1/4 c  Soya Milk
     250 ml Soya Yoghurt
       1 ds Lemon juice
     1/2 t  Salt
     1/2 t  Pepper
     1/4 c  Corn
       1 T  Tomato Puree
  
   Fry the onion, garlic and chilli in a little water or olive oil. Add the
   base and stalks of the broccoli (i.e. everything except the flowerets), and
   the courgettes. When all this has softened sufficiently add the tomatoes
   and the herbs. Leave to simmer (covered) for fifteen minutes. While that is
   underway combine the beans, stock, soya milk, yoghurt, lemon juice, salt
   and pepper in a liquidiser until a smooth mixture is obtained. After the
   fifteen minutes are up add the bean mixture and simmer uncovered for a
   further five minutes. Add the corn and then enough tomato puree to take
   away the anaemic look. Serve on its own or with a macaroni style pasta.
   
   From: traub@btcs.bt.co.uk (Michael Traub).  rfvc Digest V94 Issue #168 Aug.
   12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
   MMCONV.
  
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