White Bean And Artichoke Cassoulet

• 1/2 bag of white navy beans
• 1/2 lb bacon - or, 2 - 3 anchovy fillets
• 1/2 to 1 cup kalamata olives, sliced
• 2 cloves garlic, minced
• 1/2 cup sun dried tomatoes
• 1 cup chicken broth
• 1 jar (12 oz) artichoke hearts, marinated
• 1/2 cup fresh basil, or 2 T dried basil

1. Soak navy beans: cover (+1 inch) in cold water; bring barely to simmer, remove from heat, wait 1 hour and drain.
2. Cover navy beans (+1 inch) in cold water, and bring to boil; cook until tender, 30 - 90 minutes.
3. Meanwhile, cook the bacon; remove bacon and chop coarsely. Drain off most of the fat, and then cook garlic. Soften the sun-dried tomatoes in the chicken broth (simmering gently for a few minutes).
4. When beans are tender, mix all ingredients and serve.

white navy beans, bacon, kalamata olives, garlic, tomatoes, chicken broth, hearts, fresh basil

Taken from www.epicurious.com/recipes/member/views/white-bean-and-artichoke-cassoulet-52721941 (may not work)