Fall Bean Stew

Ingredients

 * 1 Tbs. extra virgin olive oil
 * 1 shallot, chopped
 * 2 garlic cloves, thinly sliced
 * Leaves from 10 sprigs parsley, chopped
 * 1 lb. mixed, dried heirloom beans, such as flageolets, scarlet runner beans, cranberry beans, lima beans and navy beans, cooked and drained
 * 3 heirloom or any fresh tomatoes, chopped, or equivalent of canned organic tomatoes
 * 1/2 cup vegetable stock
 * salt and freshly ground black
 * pepper to taste
 * 1 Tbs. truffle butter
 * 10 basil leaves, torn

Directions
1. Heat oil in large skillet over medium heat. Add shallot, garlic and parsley, and cook, stirring, until softened and fragrant, 3 to 5 minutes.

2. Add beans and tomatoes. Cook, stirring, until tomatoes cook down and become fragrant, 5 to 10 minutes. Add water, and season to taste. Stir in truffle butter and basil, and serve.