Recipe

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• 1 1/2 cups dried navy beans
• 1 medium bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 pint chicken stock
• 4 garlic cloves, crushed
• 1/4 cup extra virgin olive oil
• 1 lemon , juice of
• 1/4 cup heavy cream
• salt
• black pepper

• 1 Place the beans in a colander and pick over to remove any stones or discolored beans. Place the beans in a heavy stockpot, cover with fresh cold water, and soak for at least 3 hours or preferably overnight to expedite the cooking process.
• 2 Drain the beans and return to stockpot.
• 3 Place the bay leaf, thyme and rosemary in the center of a 4 inch square cheesecloth, then tie the ends of the cloth in a knot to form a sachet.
• 4 Add the chicken stock and sachet to the beans. Bring to a boil, reduce heat, cover and simmer until the beans are tender but not mushy, approximately 35 to 40 minutes. Uncover and skim the surface of the stock from time to time to remove any scum that may have formed.
• 5 Remove the pot from the heat an discard the sachet. Place the beans in a food processor with the garlic and olive oil and blend. Slowly add the lemon juice and cream, blending until well incorporated but not over mixed. Season with salt and pepper, then pour into a bowl. Serve with toasted pita, french bread or crudites.