Recipes

If time allows, soak beans for about 3 hours. Cook in lightly salted water with the onion, bay leaf, thyme, and parsley stems until al dente — tender but still holding their shape. Drain, cool, and reserve 1/2 cup for the butter.

Cut butter into pieces and let soften to a smooth pomade consistency. Transfer to a stand mixer fitted with the paddle attachment.

Start the mixer on low and begin creaming the butter. Add the cooked beans gradually, mixing gently. The goal is a partially broken texture — some beans fully incorporated, some still whole for speckling throughout.

Add the salt, sherry vinegar, and liquid smoke. Mix just until combined, then taste and adjust. The butter should be lightly smoky, slightly tangy, and rich but balanced.

Transfer to a serving dish, drizzle with olive oil, and finish with a single drop of liquid smoke on top for aroma. Serve at room temperature.