Ingredients
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
Preparation
Soak navy beans: cover (+1 inch) in cold water; bring barely to simmer, remove from heat, wait 1 hour and drain.
Cover navy beans (+1 inch) in cold water, and bring to boil; cook until tender, 30 - 90 minutes.
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).
When beans are tender, mix all ingredients and serve.
