Butter beans in a creamy onion sauce

Heat a large fry pan over medium heat with 35 ml extra virgin olive oil.

Finely chop one medium onion and roughly chop 3 cloves of garlic, add to the hot pan and coat in the oil.

Stir continuously until the onion is slightly translucent, about 5 minutes.

Add 9 g all-purpose flour and cook it out for about 2 minutes so the raw flavour goes.

Add 180 ml milk and 120 ml vegetable broth.

Add the dried oregano and thyme and mix gently for five to six minutes until slightly creamy.

Drain a jar of cooked butter beans into a colander, rinse under water, shake off the excess and add gently to the pan.

Season with sea salt and freshly cracked black pepper and mix gently.

Lower to a low medium heat and simmer about 5 minutes for the flavours to develop.

Off the heat, squeeze in 10 ml lemon juice and add 15 g grated cheese, mix gently.

Transfer to a serving dish and garnish with chopped parsley.