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.
1 scallion, chopped finely
2 tablespoons parsley, chopped finely
Salt and pepper to taste