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Soak the beans over night in a
bowl with water. The next day drain them and, in a medium
sized pot, boil them with enough water to cover for about 10
minutes. You’ll notice that some froth has collected on the
top, this is what causes the ‘gas’ when you eat beans, so
drain the beans and discard this water.
Return the beans to your pot
along with the onions, celery, and tomato paste and add your
salt and pepper. Add enough water to cover the beans and cook
over medium heat for about 40 minutes, or until tender.
When they are done, drain off
the liquid and put the beans in bowl. Add the lemon oil
dressing and sprinkle them with parsley. Toss it all together,
and chill.
Susie’s Note:
You could use a pressure cooker to speed up the cooking time,
but be careful that you don’t over cook the beans and they
split. You want them whole for this salad. |
