Toast the black pepper in a heavy bottomed pan until it becomes fragrant, roughly 2-3 minutes. Immediately add the beans with their bean stock and bring the mixture to a boil.

Let the mixture reduce to a thickness resembling a heavy cream coating the beans. If the beans begin to stick to the bottom, loosen with a tbsp of water. Fold through the butter and take the pan off the heat.

Stir through the parmesan and plate up with some freshly milled black pepper and a drizzle of extra virgin olive oil. Serve with some charred lemon, steamed greens or a fresh side salad.