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In medium saucepan, saute chopped bacon, garlic and onions in 3 T olive oil. Add dried thyme and season with salt and pepper. Deglaze with chicken stock. Add 2 T fresh herbs. Let simmer until broth cooks down so there is just enough to cover beans. Add beans. Cook for a short while but don't let the beans get mushy. Remove from heat. Add remaining 1 T herbs, season season with salt and pepper and remaining olive oil. Stir together. Layer top with anchovies. Serve at room temp.
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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization