1 lb. dry butter beans
1/4c olive oil
1 large sweet onion, chopped
4 cloves garlic, grated
2 large carrots, sliced
2 celery stalks, sliced
14 oz. crushed tomatoes
3T tomato paste
6T fresh dill, chopped
1 bay leaf
2T bouillon soft paste
salt and pepper
truffle oil
scallions
Cover beans with cold water and soak overnight or bring 8c of water to boil and cook dry beans for 3 minutes, remove from heat and let sit for 2hrs. Drain and rinse beans.
In a large olla, heat olive oil over medium high heat. Add onion and sauté for 10 minutes. Add garlic and sauté 3-4 minutes more until fragrant. Add celery, carrot, and beans to the olla. Cover with 8c of water and bring to a boil. Remove any foam from the top. Add tomato paste, crushed tomatoes, dill, bay leaf and bouillon paste. Season with salt and pepper. Let simmer for 75-90 minutes until beans are tender. Top with scallions and a drizzle of truffle oil.
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