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1/3 pound garbanzos (chickpeas)
1/3 pound pinto beans, fresh
1 carrot, peeled
1 onion, peeled

2 bay leaves
1 bunch thyme
1 head garlic, halved
1 Tbsp. whole black peppercorns, lightly cracked

1/3 pound haricots verts
1/3 pound yellow wax beans
1 pint cherry tomatoes, halved
6 bunches basil
4 ounces pure olive oil
1/4 pound applewood smoked bacon
1 Tbsp. lime juice

Melted butter for basting
Salt and freshly ground black pepper

Shell the garbanzos and pinto beans and chickpeas, and place each in a separate pot. Cut the carrot and onion in half and add a half to each pot of beans. Divide the bay, thyme, garlic and peppercorns in half, put in cheese cloth or tea strainers and add half to each pot of beans, cover with water and bring to a boil. Reduce heat to simmer and cook until tender, drain (reserve liquid), then cool and set aside.

Clean the haricots verts and wax beans and cook each separately in salted boiling water until tender. Refresh in ice water to stop cooking, drain water and cut into 2 inch pieces, set aside. Remove basil leaves and discard stems, then puree with 4 ounces olive oil to create a smooth sauce, set aside. Cut bacon into rectangular pieces and render over medium-low heat until slightly crisp, drain and set aside.

Preheat oven to 450 degrees. Heat a pan over high heat, add an ounce of olive oil, season four 4 6 ounce portions Halibut or other fish with salt and pepper to taste, cook until it starts to get golden and then place it in the oven.

Warm all the beans with the bacon, tomatoes, basil puree, lime juice in a pot with just enough cooking liquid to cover and season with salt and pepper to taste.

To serve, divide the basil bean soup into 4 warmed bowls, top with a portion of fish and baste the top with butter. Serves 4.