Pestomarinated beansSupersimple and works on it´s own or as a side to almost anything, and if you´re feeling lazy just buy some good pesto and precooked beans and mix. If not you´ll need the follwing.
Soak the beans in water overnight, discard the water next day and simmer in new water with chicken stock, bay leaves and thyme. When cooked strain the stock (this can be saved and used for soup bases) and season the beans with olive oil, salt and pepper.
Blend it all, I use some arugula as well because with only basil I think it sometimes can be a bit to intense, and I also like the hint of pepper the arugula adds.