no there's no instructions on it, they from a local fruit/veg shop so don't have instructions on many things they sell. but thought i had heard/ read somewhere before that they need soaking or something first. maybe wil do that just to be safe
If dried they need soaking overnight and boiling for an hour or so - might be longer, but am sure you can google.
I use tinned usually, and my favourite is griddled chicken with butterbeans. Basically you make a dressing with lemon juice, garlic, thyme and olive oil. Marinate chicken. Griddle chicken, heat up beans then mix beans with rocket and a bit of chopped red onion and pour over rest of dressing. Yummy and pretty easy.
they need to be soaked over night in plenty water. Drain them, rinse them and put them in a pan with enough water to cover well. Add a splash of oil to control foaming and bring to the boil. Boil hard for 10 minutes, reduce heat and simmer for about an hour or an hour an a half, keeping your eye on the water level. Butterbeans cook much more quickly than some other kinds so after about an hour, you need to keep an eye on them or the turn to mush.
If your recipe needs tinned beans a guide to amounts is: 100gms dried beans soaked and cooked == 1 400gm tin of tinned beans. (This holds for all kinds of dried benas, so a 500gm pack is the equivalent of 5 tins.)
You can make a nice pate/spread with them as well.
Just mash them up roughly with a fork, till you get a smooth-ish texture, add the juice of a lemon, a very finely chopped clove of garlic, some good olive oil and salt and black pepper. A bit of chilli powder/some chilli flakes and some chopped fresh coriander would be nice too.
Butterbean puree is lovely as a sub for mashed potato. Fry off some finely diced onion and add the cooked butterbeans and some olive oil and black pepper. Wizz with a hand blender and add some more olive oil if it's too thick. Great with a bit of chicken or steak.