I hope you're all staying safe and sane during this difficult time. I've been cooking up a storm to keep busy and I hope you have been too! Since supplies were limited for a while, I had to come up with a few recipes with the stuff I had in the cupboard and this is one I will absolutely keep making for years to come.
Butter beans are a really lovely ingredient and also quite inexpensive. No, they are not the same as white beans, however I'm sure if you only have white beans they'd work in this recipe as well.
Last little note- holy crap this stuff is good, so you may wanna double the recipe ;)
2 cloves garlic, crushed
¼ cup (60ml) extra virgin olive oil
2 (400g) cans of butter beans, drained and rinsed
¼ cup (40-50 grams) shallot, chopped
1 tsp dried thyme
1 tsp dried chives
½ tsp dried rosemary
½ to 1 lemon, juiced (depending on how lemony you like things)
¾ cup (180ml) water
Blender, food processor, or NutriBullet. (I use a NutriBullet)
1. Add 1 tbsp extra virgin olive oil to a saucepan and caramelize the shallots over medium-low heat.
2. Add a pinch of salt and the crushed garlic. Stir for a minute, careful not to burn it. Add remaining ingredients and 1 tsp sea salt to saucepan, stir, and cover. Cook over medium heat until beans are soft (about 15 minutes) stirring occasionally.
3. Remove to blender and allow to cool slightly if your blender has a vented lid, or cool completely if your lid doesn't vent (like a NutriBullet, otherwise the heat and pressure will cause it to explode when you open it).
4. Blend until smooth. Add a bit more water and re-blend if it's still too thick.
5. Serve warm with a drizzle of olive oil and some fresh parsley on top.