White Beans Au Pistou

"A fresh side dish in the summer, or make the Pistou and freeze it to use as a bright rememberance of your basil-filled July garden!"
 
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Ready In:
2hrs 15mins
Ingredients:
8
Serves:
10-12
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ingredients

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directions

  • Rinse the beans and soak in boiling water for one hour. Drain.
  • 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.
  • 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).
  • In a pot that holds 3 quarts, at least, saute the garlic in the olive oil for a minute or two.
  • Add the beans, salt and the stock.
  • Cover. Bring to a boil, then simmer for 30 minutes.
  • 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.
  • When beans are tender, but hold their shape, stir in the pistou.

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RECIPE SUBMITTED BY

So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me). I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them. My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li> This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!
 
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