from The Splendid Table
1 tablespoons extra-virgin olive oil
10 plump cloves garlic, peeled, halved, green germs removed
2 pounds fresh small white beans in the pod, shelled (or substitute 1 pound dried white beans)
4 fresh or dried bay leaves
1-1/2 quarts homemade chicken stock or cold water
1 teaspoon fine sea salt, or to taste
1 recipe Light Basil Sauce (recipe follows)
Light Basil Sauce:
4 plump cloves garlic, peeled, halved, green germs removed, minced
1/8 teaspoon fine sea salt
4 cups loosely packed fresh basil leaves and flowers
6 tablespoons extra-virgin olive oil
In a saucepan, combine the olive oil and garlic and stir to coat the garlic with the oil. Place over moderate heat and cook until the garlic is fragrant and soft, about 2 minutes. Do not let it brown. Add the beans, stir to coat with the oil, and cook for 1 minute more. Add the bay leaves and the stock and stir. Cover, bring to a simmer over moderate heat, and simmer for 15 minutes. Season with salt. Continue cooking at a gentle simmer until the beans are tender, about 15 minutes more. Stir from time to time to make sure the beans are not sticking to the bottom of the pan. Add additional stock or water if necessary. Taste for seasoning. Remove and discard the bay leaves.