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Soak the butter beans in water overnight.
Bring the beans to a boil, skim the scum, and add salt. Lower the heat to a simmer.
Add confit garlic and a fat cap on top of the beans to keep them submerged. Add more salt.
Optionally, add an overripe tomato, savory herbs like mint or oregano, and more salt.
Add burnt lemon halves and a spice like coriander seed. Salt!
Cook the beans gently, stirring obsessively, until they are under-cooked and under-flavored.
Add more herbs, a final round of salt, and a good glug of sherry vinegar.
Serve with garlicky lemony loose aioli, breadcrumbs, and olive oil.