Ingredients

• 420 grams of can butter beans or 225 grams of dried butter beans soaked overnight
• 1 tablespoon of olive oil
• 2 garlic cloves, crushed
• 1 vegetable or chicken stock cube, crumbled
• 2/3 cup of milk
• 2 tablespoons of chopped fresh oregano
• Salt and pepper

Method

1:if you are using dried beans that have bean soaked overnight, drain them thoroughly. Bring a large pan of water to a boil, add the beans and boil for ten minutes. Cover the pan and simmer for a further 20 minutes or until tender. Drain the beans reserving the cooking liquid. If you are using canned beans, drain them thoroughly and reserve the liquid.

2: heat the oil in a skillet and fry the garlic for 2-3 minutes or until just beginning to brown. Add the beans and 400 ml of the reserved liquid to the skillet, stirring.

3: stir in the crumbled stock cube. Bring the mixture to the boil and then remove the pan from the heat. Place the bean mixture in a food processor and blend to form a smooth puree. Season to taste with salt and black pepper and stir in the milk.

4: pour the soup back into the skillet and gently heat to just below boiling point. Stir in the chopped oregano just before serving.