Milk Caps and Beans



  • 150 g (6 oz) haricot beans
  • 450 g (1 lb) milk caps
  • 1 onion
  • 1 clove garlic
  • ½ green pepper
  • salt, pepper and wild thyme.


Soak the beans overnight, boil gently for 2 hours until thoroughly soft. Wash mushrooms carefully and chop roughly, stalks included, unless very woody. Chop onion, garlic and green pepper, fry in a spoonful of oil or dripping until brown, add mushrooms and fry for 3 minutes. Add a little water, or oil if you like your food rich, then simmer gently until mushrooms are soft, add beans and wild thyme and cook the mixture for another 10 minutes. Flavour with pepper and salt. Delicious served with roast lamb. This recipe comes from Nicky Foy.