Place in a Mason jar, cover with cold water, and soak overnight:

            1½ cups dried beans

Drain and rinse the beans.

Place the beans in a saucepan and cover with plenty of cold water.

Bring to a boil.

Turn down the heat and simmer until tender, approximately one hour.

When the beans are cooked, drain them and place them in a serving bowl.

Pour a liberal amount of extra virgin olive over the beans.

Sprinkle with:

            1 scallion, chopped finely

            2 tablespoons parsley, chopped finely

            Salt and pepper to taste

Serve immediately.


— AS