• One jar of good Spanish butter beans or similar, drained of about half their liquid
• One shallot, very finely diced
• One garlic clove, peeled
• 1tbsp tomato puree
• 125ml white wine
• 200ml chicken stock
• 2tbsp vinegar – red wine or sherry is best
• 1tsp white sugar
• 1tsp dried mint
• Salt
• Pepper

In a large frying pan, saute the shallot gently for 15 minutes or so, until fragrant and a little sweet. Stir in the tomato puree and cook off its rawness for a minute or so before adding the white wine and microplaning the garlic in. Cook down until almost jammy before adding the stock, the vinegar, the sugar and the mint. Reduce again until it coats the back of your spoon. Stir in the butter beans, coating them well. Taste, adjust seasoning and serve.