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

Dry fry the mushrooms in a large frying pan (without any oil) over 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 8-10 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.

Reduce the heat back down to medium and stir through the beans with their bean stock. Simmer away on a medium-low heat for 4-5 minutes minutes to allow the beans to soak up the flavour of mushroomy broth.

Meanwhile, make the crispy breadcrumbs. Heat the oil in a pan over a medium heat and add the sage leaves. Cook for 30 seconds-1 minute until they start to shimmer and crisp up, then pour in the breadcrumbs and cook for a 3-4 minutes until golden and crispy - grate in the zest of ½ lemon for the final minute.

Season the beans with cracked black pepper and salt to taste. Spoon into bowls and top with the crispy breadcrumbs. Shower with parmesan if you fancy, too.