Sauté the onion and garlic

• Dice the onion and mince the garlic.
• Heat the olive oil in a large pot and add the onion and garlic.
• Cook until softened and fragrant.

Rinse the beans

• Rinse the butter beans, great northern beans, white kidney beans and lentils under cold water until the liquid runs clear.
• Drain well.

Add chili oil and broth

• Stir a spoonful of chili oil into the pot for a spicy kick.
• Pour in the bone broth and bring to a gentle bubble.

Simmer the beans

• Add all the beans and lentils to the pot.
• Cover with a lid and simmer gently.

Finish with cream

• Turn off the heat and stir in the heavy whipping cream.
• Cover with the lid and let it set.