Corn And Butter Bean Casserole

1 x 300 gill oz can sweetcorn kernels
1 x 425 g/15 oz can butter beans, drained
1 tablespoon cornflour
scant 600 ml/1 pint skimmed milk
%2 teaspoon caraway seeds
salt
freshly ground black pepper

Drain the sweetcorn, reserving the liquid. Place the sweetcorn and butter beans in a saucepan.

Mix the cornflour and skimmed milk together and heat gently. Add the liquid from the can of sweetcorn and stir until the mixture thickens. Add the caraway seeds and salt and pepper to taste.

Pour the sauce over the vegetables, cover and cook for about 15 minutes, then turn into a heated serving dish.

SERVES 4