375g dry butter beans (or you could use 4 x 400g tins, drained and rinsed)
500g button mushrooms, sliced
3 large cloves smoked garlic, finely chopped
1 lemon
3 heaped teaspoonfuls ground coriander
2 tablespoonfuls olive oil
A few sprigs flat-leaf parsley, chopped
Salt and ground black pepper
Soak and cook butter beans; drain.
Put garlic and olive oil in large pan (I used a wok) and sizzle gently for 1 minute. Add sliced mushrooms and stir around until they are starting to soften and get juicy.
Grate the zest off the lemon and add to pan, then squeeze it and add its juice to the pan, along with the coriander. Stir well, then add the cooked butter beans and chopped parsley, and heat the beans through. Add salt and ground black pepper to taste.
