Fall Bean Stew

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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

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