In a Dutch oven, cover the dry beans with hot water and soak them for 20 minutes. Drain and rinse the beans. Return the beans to the Dutch oven and add stock, 1 quart of water, bay leaves, onion and salt and bring to a boil. Once at a rolling boil, reduce to a gentle boil and cook until tender and all the liquid is cooked out, about 30 minutes. Remove bay leaves and onion, and reserve.
For the pistou, place basil, tarragon, lemon juice and parm in food processor. Process into a sauce while streaming in EVOO. Season with salt to taste.