First, soak the porcini mushrooms in 200ml boiling water. Set aside.

Dry fry your mushrooms in a pan (without any oil) in batches on a medium-high heat. Once they are browned and have lost most of their water, add the butter and lower the heat to medium. Add the thyme and the onions to the pan and cook for 7-8 minutes until the onion has softened, stirring often.

Add the sliced garlic and cook for a further minute until fragrant.

Turn the heat up to high and add the wine. Reduce until there is virtually no liquid in the mixture left. At this point, add the porcini mushrooms with their  stock and reduce the liquid by half - this will take around 2-3 minutes.

Reduce the heat back down to medium and stir through the beans with their  bean stock.

Keep cooking until the bean-otto has reduced into a similar, creamy  consistency to a risotto. Add a splash of water or stock if it needs loosening.  Just before serving, fold through a knob of butter and the parmesan. Give  the mixture a good grind of black pepper and serve in bowls. Finish with  more parmesan, if you like, and parsley for freshness.