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What You Need:
(To Serve: 6 to 8)
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½ pound navy pea beans
½ cup thinly sliced onions
½ cup olive oil
6 tablespoons fresh lemon juice
Salt and pepper to taste
2 to 3 stalks celery, diced
½ cup chopped flat-leaf parsley
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Translate this recipe:
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| How To Cook: |
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1. Soak beans several hours or overnight in water to cover; drain.
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2. Cover with fresh water, bring to a boil, and cook about 1 hour, or until tender.
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3. Drain beans and place in a large bowl; add onions, olive oil, lemon juice, salt, pepper, celery, and parsley.
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4. Mix well and serve at room temperature or slightly chilled.
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NOTE:
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1. Two 20-ounce cans of cannellini beans ban be used instead. Rinse under cold water and drain.
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