Adapted from Chez Panisse Vegetables
Shell beans and discard pods. In a saucepan, cook beans in lightly salted water until they are nearly falling apart. Drain them of all but a cup of their liquid. To the beans in the saucepan, add 2 or 3 cloves garlic, peeled and sliced; a little salt; a few sprigs of savory or rosemary (if available); and about ¼ cup good olive oil. Cook and stir over low heat until the beans soften and begin to form a paste. Add more water if necessary. This will take from 10 to 30 minutes. Taste during cooking and remove herb sprigs when the beans have taken on enough flavor. The garlic will soften and you can mash it into the beans; puree the beans and garlic in a food processor for a more uniform texture. Finish the puree with more olive oil and adjust the seasoning with salt and pepper. Serve the puree on grilled country-style bread toast that was been oiled and rubbed with garlic.
