Confetti Beans

8 oz Frozen green beans

1 cn Red kidney beans 15 oz

1 cn Butter beans 15 oz

1 ts Worcesterhire sauce

1/4 ts Pepper

1/2 ts Dry mustard

3 oz Full fat soft cheese, cubes

Cook the green beans according to the packet instructions and drain them. Heat the kidney and butter beans together, then drain them. Mix all the hot beans together in a saucepan, add the Worcestershire sauce, pepper, mustard and cheese. Heat gently, stirring occasionally until the cheese melts and serve immediately. From: Beans & Pulses Cookery by Sue and Bill Deeming