White Beans With Sorrel Pesto

• Beans
• 1 pound dried white beans, such as cannellini or navy
• 4 garlic cloves, thinly sliced
• 1 bay leaf
• 1 tablespoon kosher salt
• Pesto
• 4 1/2 cups loosely packed fresh sorrel or basil leaves (from a 6-oz. bunch)
• 2/3 cup pine nuts or Marcona almonds
• 3 garlic cloves, finely chopped
• 3/4 cup grated parmesan cheese (use the smallest punched-out holes on a box grater)
• 1 cup extra-virgin olive oil
• Pepper and flaky sea salt to taste

1. Rinse beans under cool tap water. Put in a pot, cover with 3 in. cold water, and let soak overnight. Or, bring them just to a boil, then immediately remove from heat and let sit 1 hour, covered.
2. If soaking liquid is cloudy, drain and replace, covering beans with at least 2 in. water; if clear, add enough to cover by 2 in. Bring to a boil, then immediately reduce heat to a simmer. Skim any foam from surface. Add sliced garlic and bay leaf and simmer, partly covered, until tender, 45 minutes to 2 hours, depending on how long beans have been sitting on the shelf. Stir in salt.
3. While beans are cooking, put pesto ingredients in a blender or food processor and blend to a coarse puree.
4. Ladle out 1 cup cooking liquid and set aside. Using a slotted spoon, transfer warm beans to a serving bowl and stir in 1 1/2 cups pesto, along with some reserved cooking liquid to loosen them up. Serve hot, with remaining pesto on the side.
5. Make ahead: Beans and pesto separately, up to 2 days, chilled (store beans in cooking liquid, and press plastic wrap against surface of pesto).

beans, white beans, garlic, bay leaf, kosher salt, pesto, fresh sorrel, pine nuts, garlic, parmesan cheese, extravirgin olive oil, pepper

Taken from www.myrecipes.com/recipe/white-beans-sorrel-pesto (may not work)