Device
- 500g dried butter bean
- 2 tbsp vegetable oil
- 1medium onion, chopped
- 1 garlic clove, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1.4l hot vegetable inventory
- 2 bay leaves
- 2-3 sprigs fresh thyme, plus further
- chilli oil, for drizzling
Plot
- STEP 1
Keep the entire butter beans in a massive bowl and conceal with a good deal of frigid water so they’ve room to swell up. Leave to soak in a single day.
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- STEP 2
Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb – it’s a laborious job, nonetheless worth it. Keep the beans in a colander, rinse and shake off the extra water.
- STEP 3
Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, inventory, bay and thyme with some pepper, and exclaim to the boil. Lower the warmth, conceal and simmer for 20-25 minutes, skimming off any scum, till the beans are soft. Frigid for 10 minutes, discard the bay and thyme, then whizz the soup in a meals processor till relaxed. (That you can per chance likely possess to attain this in batches.)
- STEP 4
Return the soup to the rinsed pan and exclaim to the boil. Review for seasoning, then reduction with a drizzle of chilli oil and a sprinkling of thyme leaves.
