2 cups small white beans
5 or 6 garlic cloves
3 - 6 small thai peppers
5 or 6 whole peppercorns
1/2 cup cold-pressed organic olive oil
unprocessed salt
Begin by soaking the beans for 24hrs. rinse & place the beans in your soup pot with enough water to cover them by 2 inches. set the flame to low, or med low if your stove has a very, very low setting. add the thai peppers, the peppercorns, and the unpeeled garlic. let the beans come slowly to their boil and cook for a few hours, stirring occasionally. when the beans are almost soft & no longer crunchy, add the coconut oil and continue to stir occasionally until they are soft but the skins still have a tiny bit of toughness. turn off heat and allow to cool for a half-hour with the lid on. add salt and stir again. replace the lid and set aside until tomorrow. stir again and taste: the beans will have taken on the coconut oils smooth sweetness and the garlic will have set in. this dish is great cold or hot, and plain yogurt and minced herbs will heighten its summery appeal.