White Bean Pistou

This week I am excited to give out something 10 months in the making! Last year, on July 4th, Jenny and I planted beans. We planted fresh beans, meant to be eaten green (and purple and yellow) AND we planted drying beans.

After months of growing, drying, shelling, it's time to eat!

Here's a recipe that uses the dried beans in this week's share, along with the fresh thyme.

**And for dessert?! Try mixing up that rhubarb with blueberries (not your grandmother's strawberry combo!) for pie or compote on yogurt!

White Bean Pistou with Garlic and Herbs
    Adapted from: Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France

3/4 pound white, red, and black beans
2 Tbl extra virgin olive oil
2 bay leaves
1 clove garlic
1 bundle fresh thyme
1 Qt. cold water
1 tsp sea salt

Boil enough water to cover the beans (1-2 Qts.)

Rinse dried beans, pick over for any bad beans. Place in large bowl, cover with boiling water, set aside for 1 hour. Drain beans, discarding water.

In a large, heavy-bottomed pan, combine olive oil, bay leaves, garlic and thyme. Stir together to coat with olive oil.

Cook over moderate heat until garlic is fragrant and soft, about 2 minutes. *Do not let brown.

Add the soaked beans, stir to coat with olive oil, cook 1 more minute.

Add the cold water, stir.

Cover, bring to a simmer with moderate heat, simmer for 30 minutes.

Stir from time to time to prevent the beans from sticking to the bottom.

Remove form heat, and discard the bay leaves and the thyme.

Drizzle olive oil over beans at serving time.