White Beans Provence

1 pound white beans (organic small ones are best)
2 qt. vegetable or chicken stock
2 diced carrots
2 diced stalks of celery
1 onion stuck with 4 cloves
few cloves of garlic
salt and pepper to taste
1/4 c. Finely chopped parsley

Pour about a gallon of boiling water over the beans and let sit a least an hour.

Saute the carrots and celery in olive oil until softened. Drain the beans.

Add the stock, beans, garlic and onion.

Bring to a boil and simmer for 2-3 hours until the beans soften and just begin to mush. Add parsley and pan drippings from roasted lamb.

Serve with roasted lamb and Pinot noir.