In a large pot, cover bean with water and allow to sit over night.
Once beans have softened, combine beans, bay leaves, 3 smashed garlic cloves, 1/2 of the green stalk of a leek, beef stock, water and 1/2 white onion chopped, salt, olive oil and simmer for 1h. Strain making sure to reserve the liquid.
While your mix is simmering, sauté 1 white onion, 1 shallot, the white of the leek and the remaining green of the leek thinly chopped and 4-5 chopped garlic cloves on medium-high heat. Deglaze with a splash of white wine (Preferably a tidal bay).
Once sautéed, gently add back the beans. Pour reserved stock 3/4 cup at a time on low heat until it creates a saucy consistency. Treat is as if it were a risotto.
If beans have a slight mealy consistency add more stock or water until they have softened up.
Before serving finish with a splash of lemon juice and salt to taste.
