I decided to go with the general idea but combine it with that classic plating of sausage and mash. I've often made a white bean dip from my battered copy of Sundays at Moosewood and know from dipping my finger in that it is great while it's still warm. So once the beans were cooked I whizzed them up with olive oil and lemon juice, then spiced them with garlic and cumin, added a little paprika then spooned them out just like mash. Perfect. The remains is a great dip with celery - and you can't do that with cold mash.
Butter Bean Mash
250g dried butter beans
1 tspn bicarbonate of soda
1/3 cup olive oil
1/3 cup lemon juice
3 cloves garlic, peeled and crushed
1 tspn ground cumin
1/2 tspn paprika
Salt and pepper to taste
Soak the beans overnight with plenty of cold water and a tspn of bicarb. Next day, drain, rinse thoroughly and discard any loose skins. Put into a large pan and cover with fresh water, bring to the boil then simmer gently for about an hour. Twenty minutes before they are cooked add a tablespoon of salt.
Drain but reserve some of the cooking water. Return the beans to the pan, add the olive oil and lemon juice and garlic and whizz with a blender stick till smooth. (Or put the beans into a blender and blend) Add some of the cooking water if the consistency is thicker than your liking. Stir through cumin and paprika then check and adjust the seasoning.
Serve in big dollops like creamy mash. You'll love it!