• 1.5 c dried navy beans
• water to cover beans
• 1 tsp chicken stock powder (or salt)
• 3 Tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, chopped

1. On the day before you are going to make Haricots Blancs, sort (to remove stones) and wash the beans well. [an error occurred while processing this directive]
2. The next day, [an error occurred while processing this directive]
3. When the beans are tender, instead of salt, you can add chicken stock powder.
4. In a skillet, heat the olive oil. Saute the the onion until it begins to turn golden at the edges then add garlic and continue cooking until the garlic is just turning gold.
5. Add garlic and onion to the beans. Let sit for a couple of hours or so to meld the flavours. Stir gently. Let sit for an hour or so to meld the flavours. Reheat gently in time for dinner.

Serve with a green vegetable, a small piece of grilled meat and Rustic French Bread or crusty baguette.