White Beans Au Pistou

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

Step-by-step instructions

1. 1

   Rinse the beans and soak in boiling water for one hour. Drain.

2. 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. 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. 4

   In a pot that holds 3 quarts, at least, saute the garlic in the olive oil for a minute or two.

5. 5

   Add the beans, salt and the stock.

6. 6

   Cover. Bring to a boil, then simmer for 30 minutes.

7. 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. 8

   When beans are tender, but hold their shape, stir in the pistou.