1 cup driedlarge white beans, such as Emergo or cannellini, well rinsed (soaked and drained, if you like)
Several sprigs fresh thyme
1 large clove garlic, smashed and peeled
1 small yellow onion, cut in half
1 small carrot, cut into several pieces
Kosher salt
1 large shallot, finely chopped
2 salt-packed anchovies, filleted (or 4 oil-packed anchovy fillets), rinsed, patted dry, and finely chopped
3 Tbs. red-wine vinegar
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 lb. cherry tomatoes, cut into quarters
1 lb. haricots verts or regular green beans, trimmed and cut into pieces if large
1/2 cup chopped fresh basil

Description

Use The Biggest White Beans You Can Find. I Like Fat Emergo Beans; They’re Creamy And Mellow, With A Rich, Nutty Flavor.

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