50 g/2 oz/1/4 cup butter or margarine 1 onion, chopped 175 g/6 oz/1/2 cups haricot (navy) beans, cooked (10) 175 g/6 oz/1/2 cups red kidney beans, cooked 400 g/14 oz/1 large can chopped tomatoes 30 ml/1/2 tbsp clear honey 5 mill tsp wholegrain mustard Salt and freshly ground black pepper 15 mill tbsp pumpkin seeds Green tagliatelle (verdi), cooked Melt the butter or margarine in a pan and fry (saute) the onion for 3 minutes, stirring. Add the remaining ingredients, except the tagliatelle, bring to the boil, cover and cook for about 8 minutes or until the beans are bathed in a rich sauce. Serve hot with green tagliatelle.
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