1 Cup dried cannellini beans or other dried beans, rinsed
1 3-inch piece carrot
1 3-inch piece celery
1 small leek, white part only, cleaned
1 large, peeled clove garlic
¼ bay leaf
1 ½ teaspoons salt
Dressing
1 scallion, white and green parts, cut into 1-inch lengths
10 large basil leaves
½ cup olive oil
1 clove garlic, peeled and sliced
Salt
Sweet onion, oil-cured olives and shaved Parmesan cheese for garnish.
Heat oven to 275 degrees. Place beans and 4 cups water in a 3-quart saucepan with carrot, celery, leek, garlic and bay leaf. Cover and bring to a simmer over medium heat. Transfer to oven and braise for 1 hour. Continue cooking, stirring beans and testing for tenderness every 15 minutes. Remove from oven. Discard vegetables and bay leaf. Cool completely. Transfer beans and sauce to a covered container and refrigerate until ready to use.
Place scallion and basil in food processor. With machine running, add oil in a steady stream and process for about 10 seconds. Add sliced garlic. Transfer to bowl or jar, cover, and refrigerate at least 2 hours or overnight.
Drain beans and bring to room temperature. Strain herb oil, discard herbs and bring to room temperature. Place beans on a plate, and drizzle with herb oil. Sprinkle with salt and garnish with onions, olives and cheese.