How to make it

  • Soak your white beans, and then cook them in a pot with the quartered onion, garlic, carrot, celery, and bouquet garni, until veggies are soft.
  • To roast your veggies, toss them all with olive oil, kosher salt, and fresh ground pepper. Roase at 400 until browning and caramelized (about an hour), stirring when needed.
  • While the vegs are roasting, make the pistou: Put the parsley, sage, rosemary, and thyme into a food processor or blender with garlic and pulse until finely chopped. Pour a stream of olive oil into the herb mixture while the processor is running until you get pesto consistancy.
  • Pick the veggies out of the bean pot, and drain the beans, reserving some of the cooking liquid, which you will then add to the pistou until it's rather saucy. Season the pistou sauce to taste. Pour the beans into a large casserole dish or serving bowl or platter, then pour the veggies on top, and then the pistou over the veggies.

Reviews & Comments 4

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  • barbiemensher 8 years ago
    This is right up my alley. Lovely. :)
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  • krissim 10 years ago
    this sounds delicious!
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  • shirleyoma 10 years ago
    Oh, this really sounds great!
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  • pink 10 years ago
    Sounds very good! Great for cool weather season!
    Was this review helpful? Yes Flag

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