Fall Bean Stew

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== Ingredients ==
* 1 Tbs. extra virgin olive oil
* 1 shallot, chopped
* 2 garlic cloves, thinly sliced
* Leaves from 10 sprigs parsley, chopped
* 1 lb. mixed, dried heirloom beans, such as flageolets, scarlet runner beans, cranberry beans, lima beans and navy beans, cooked and drained
* 3 heirloom or any fresh tomatoes, chopped, or equivalent of canned organic tomatoes
* 1/2 cup vegetable stock
* salt and freshly ground black
* pepper to taste
* 1 Tbs. truffle butter
* 10 basil leaves, torn
== Directions ==
1. Heat oil in large skillet over medium heat. Add shallot, garlic and parsley, and cook, stirring, until softened and fragrant, 3 to 5 minutes.
2. Add beans and tomatoes. Cook, stirring, until tomatoes cook down and become fragrant, 5 to 10 minutes. Add water, and season to taste. Stir in truffle butter and basil, and serve.
Category:Basil Recipes
Category:Cranberry Recipes
Category:Cranberry bean Recipes
Category:Navy bean Recipes
Category:Scarlet runner bean Recipes
Category:Shallot Recipes
Category:Stew Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes