|
| |
|
| What You Need: |
|
|
|
˝ pound navy pea beans
˝ cup thinly sliced onions
˝ cup olive oil
6 tablespoons fresh lemon juice
Salt and pepper to taste
2 to 3 stalks celery, diced
˝ cup chopped flat-leaf parsley
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Soak beans several hours or overnight in water to cover; drain.
|
2. Cover with fresh water, bring to a boil, and cook about 1 hour, or until tender.
|
3. Drain beans and place in a large bowl; add onions, olive oil, lemon juice, salt, pepper, celery, and parsley.
|
4. Mix well and serve at room temperature or slightly chilled.
|
|
NOTE:
|
1. Two 20-ounce cans of cannellini beans ban be used instead. Rinse under cold water and drain.
|
|
|
|
|
|
|
 |
Translate this recipe: |
|
|
|
|
|
