This is what butter beans look like straight out of the packet. They will be hard and dry and will require soaking for some hours and preferably overnight. They will expand slightly as they soak.
By changing the water at least once during this process, one can reduce the unpleasant side effects that beans have been reputable for, mainly flatulence.
Once the beans have soaked some of the skin will start to come off. Drain and remove the excess skin before placing in a skillet with water. Let the water boil and then simmer for about 30 minutes until the beans are tender but not too mushy.
Remove more skins if necessary. Now you will need to garnish your beans with finely chopped parsley and crushed garlic. Add olive oil according to taste. You may opt to add the oil just before serving too.
This is a dish that my mother always makes when organising small gatherings. She serves it along with dips, soft cheeselets (gbejna) and crackers. For the purpose of following a low-carb lifestyle I’ve prepared it this time as an emergency snack as suggested by Mona. The good thing about it is that it keeps in the fridge for a few days. If you like it mushy and want to emulate the texture of mashed potatoes you may cook it for a while longer and blend it.