Butter beans

These are large, flat beans, cream in colour. Boiled on their own (as I remember them at school) they do tend to be dull; but they make a good thick soup, and are useful if haricot beans are unavailable as they respond well to a well-flavoured vinaigrette dressing with lots of chopped shallots and parsley strewn over.

Related recipes to look at:

Vinaigrette Dressing