1 onion, peeled and sliced
1 tbsp sunflower oil
1 tin butter beans, drained
1 cooking apple, cored and chopped
3 sprigs fresh thyme
240ml/8fl oz cider
340ml/12fl oz vegetable stock
2 tbsp chopped fresh parsley
salt and pepper
Heat the oil in a saucepan and add the onion and apple. Cook for 3-4 minutes until starting to soften.
Add the thyme and the beans and season well. Pour in the cider and the stock, bring to the boil and simmer until the onions are tender.
Take out the thyme sprigs, add the parsley and liquidise until smooth.
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