1/2 pound navy pea beans
1/2 cup thinly sliced onions
1/2 cup olive oil
6 tablespoons fresh lemon juice
salt and pepper to taste
2 to 3 stalks celery, diced
1/2 cup choppedflat-leaf parsley
Complete Book Of Greek Cooking The best recipes from the practical & accomplished cooks who form the Recipe Club of St. Paul's Greek Orthodox Cathedral.
Soak beans several hours or overnight in water to cover; drain. Cover with fresh water, bring to a boil, and cook about I hour, or until tender. Drain beans and place in a large bowl; add onions, olive oil, lemon Juice, salt, pepper, celery, and parsley, Mix well and serve at room temperature or slightly chilled.
Note: Two 20-ounce cans of cannellini beans ban be used instead. Rinse under cold water and drain.