This is a terrific little recipe. There are almost no ingredients, there's virtually no effort involved, and the result is a delicious, velvety soup
Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away. -Antoine de Saint-Exupéry
- 500g of dried butter beans
- two or three lemons
- some water and a couple of stock cubes
- a pinch or so of cayenne
- some salt and pepper
- Tip the beans into a pan. Throw the zest from the lemons on top. Add about a litre of water and a stock cube.
- Bring it all to the boil, then knock back to a simmer. Let it bubble gently away for about an hour or so, until the beans are cooked and soft. If the liquid gets a bit low, add some more.
- Squeeze the lemons' juice into the pan. Mix in some cayenne, salt and pepper.
- By now, there's probably very little liquid left in the pan. Add about 500 to 750ml more water and another stock cube.
- That's pretty much it. You can heat it through and serve as-is. You can mash the beans up a bit to give a thicker consistency, or you can puree the whole thing up with a blender. Whatever you do, it's yummy.
While yummy as soon as its made, it's even more so if you let it sit over night. The flavours mingle up, rounding and filling, making the soup feel really quite luxurious in your mouth.