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Remove the beans from their outer pods
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Parboil the beans for 30 seconds to loosen the shell, and then use your thumbnail to tear the skin at one end, then squeeze to pop out the bean.
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Heat olive oil in saucepan and add beans, water, and a pinch of salt. Cook gently for 15 minutes or so, until beans are very soft.
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Add the garlic and thyme and cook a couple minutes longer.
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Mash the beans with a mortar and pestle.
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Taste and add more salt or olive oil as needed.
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Spread on toasted crusty bread or toss with pasta or as a topping for rice or risotto.