2 tins high quality butter beans or cannellini beans, drained
1 medium onion, sliced
10-12 garlic cloves, sliced
120 ml olive oil (about ½ cup)
A small sprig rosemary or thyme
Sea salt
Freshly ground black pepper, to taste
100–120g Haverstock White
A big squeeze of lemon
Method
Add the olive oil, sliced onion, garlic, and herb sprig to a wide pan set over very low heat. Cook gently for 15–20 minutes, stirring occasionally, until the onion is soft and translucent and the garlic is pale, tender, and fragrant. Neither should colour.
Add the drained beans and a pinch of salt. Warm gently for 5–7 minutes, spooning the oil over the beans so they absorb the flavour.
Remove the herb sprig. Transfer to a shallow serving bowl.
Spoon over the confit onion and garlic along with some of the oil, then finish with generous dollops of Haverstock White. Season generously with cracked black pepper and lemon juice.
