Ingredients:
250 grams butter beans, dry
2-3 teaspoons olive oil
2 bay leaves
600 ml water
1 clove garlic, minced
4 sage leaves, chopped
juice of lemon
black pepper
salt
2-3 teaspoons herbs (chives or parsley), chopped

Directions:
Soak the butter beans overnight, then drain.
In a large saucepan, heat 1 tablespoon of the olive oil, add the butter beans and cook over a low heat, stirring occasionally, for 10 minutes.
Add the bay leaves and water and bring to a boil. Reduce the heat and simmer gently, covered, for approximately 40 minutes, or until the beans are tender. Drain, reserving the cooking liquid.
In the same pan, heat the remaining oil, add the garlic and sage, rubbing the leaves between your fingers to release their flavor. Cook over a medium heat until sizzling. Stir in the beans and cook, covered, over a low heat for a few minutes. As they become dry, add a few spoonfuls of the cooking liquid.
Add the lemon juice and season to taste. Garnish with the chopped herbs and serve warm, not hot