Butter Beans with Porcini Mushrooms, Bacon and Thyme
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Feeds 2 - 3 people 
Prep time 10m
Cook time 20m
Description
Creamy butter beans are the perfect base for earthy porcini mushrooms in this satisfying dish. We add bacon, white wine and thyme, too - classic flavours come together easily and will never disappoint!
- 450g cooked butter beans
- 125g porcini mushrooms sliced thickly lengthways
- 100g Iberico bacon, cut into lardons
- 1 heaped tablespoon creme fraiche
- A good splash of white wine
- Butter, for cooking
- 1 large clove garlic, peeled and squashed with the side of a knife or something heavy
- 1 large sprig thyme
- Fry the lardons in a frying pan over low to medium heat until they release their fat and turn lovely and crisp.
- Add the garlic, thyme and mushrooms and cook for a few minutes until the mushrooms start to turn golden, then stir and cook again. Remove the garlic and discard it.
- Add the butter beans and a healthy splash of white wine then put a lid on and allow the beans to warm through.
- Remove from the heat, season with salt and pepper, stir through the creme fraiche and serve.
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