-Soak 1 pound of Teggia beans from 3-12 hours (beans are fresh so soaking can be brief).
-Finely chop the following:
2 cloves of garlic
2 TBS of fresh thyme.
-In a large ovenproof pot, heat 2 TBS olive oil and then add the chopped garlic, leeks and thyme.
-Sauté for 5 minutes, then add the drained beans, 8 cups chicken broth or water and 1 tsp sea salt.
-Bring to a boil on the stove and then put them in the oven until the beans are buttery and soft, about 1.5 to 2 hours.
-Stir in 2 TBS butter (optional) and serve warm.