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Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they begin to soften. When fully cooked, remove from the heat. While the beans are cooking, wash, trim and chop the greens. Finely chop the garlic cloves and gently saute them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with olive oil drizzled over the surface. Recipe by: Chez Panisse Vegetables by Alice Waters By Meg Antczak
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