Instructions: Cook the beans into a large pan of boiling water for 10 minutes.

Remove from heat and cover tightly with a lid.

Set aside for an hour.

Sweat the onion leek ginger and garlic in the olive oil in a large deep pan.

Add the bay and chilli keep it whole so you can fish it out when you have had enough.

Throw in the carrot and celery and cook until the vegetables are starting to soften and colour very slightly.

Stir in the squash.

Leave to cook for a few minutes stirring occasionally until all is wet and aromatic and coloured golden here and there.

Add the tomatoes a teaspoon of salt the partially cooked beans and enough water to cover generously.

Bring to the boil skim off the froth and turn down.

Simmer gently for about an hour until soft and the liquid a deep gold.

Mash the butter garlic and parsley season.

Check the beans.

If they are soft liquidise half the mixture and return it to the pan.

If not cook for a while longer.

Season.

Stir in the garlic butter and serve.

Serves 8

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