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PdfSoak butter beans overnight
Drain and rinse beans, then place in a Dutch oven with large cut veg and scraps from the mise en place for a stock base. Bring to a boil, and simmer for an hour
Allow beans to cool in the stock
Separate the stock and beans, discard the veg
Fry the allium until soft, add garlic, spices, and paste to bloom in the fat
Deglaze with a little stock, then add the beans, remaining stock, and any hard veg, bring to boil, and simmer
Turn off heat, optionally adding any leafy greens to wilt before serving