Beans Au Pistou

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 3 garlic cloves
• 3 cups fresh basil leaves
• 4 tablespoons extra virgin olive oil
• 1 tablespoon olive oil
• 8 garlic cloves (sliced)
• 1 lb dry bean
• 1 teaspoon salt
• 6 cups vegetable broth (or chicken stock)

Recipe

• 1 rinse the beans and soak in boiling water for one hour. drain.
• 2 grind the first two ingredients in a mortar and pestle (or food processor) with a dash of salt. slowly add the extra virgin olive oil.
• 3 this is the "pistou" and can be poured in ice cube trays, frozen (pop out and put in a ziploc freezer bag to store in freezer) or use it the same day as you make it (it will fade in color if not frozen).
• 4 in a pot that holds 3 quarts, at least, saute the garlic in the olive oil for a minute or two.
• 5 add the beans, salt and the stock.
• 6 cover. bring to a boil, then simmer for 30 minutes.
• 7 uncover and check seasoning (i like to add fresh ground black pepper) and simmer for 15-25 minutes more (or until beans are just tender). watch the liquid, adding more so that the beans are not ever dry.
• 8 when beans are tender, but hold their shape, stir in the pistou.