Drain the beans and rinse well before putting them in a deep pot and covering with plenty of water. Bring to the boil and cook at a brisk simmer for half an hour, removing foam from the surface. Then add the leeks and onion, the first four herbs, the garlic and the olive oil, stir well and continue cooking for another hour. Make sure there’s always at least
© 1997 Peter Gordon. All rights reserved.