Fagioli Bianchi di Spagna

White Spanish Bean Salad

2 lbs. fresh white Spanish beans
1 clove garlic
2 tbs. parsley, chopped
1 leek
1 small celery stalk
1 small onion
1 bay leaf
1 small carrot
extra-virgin olive oil
salt
pepper

If you use dry beans, soak them overnight. Cook the beans in boiling water (if fresh), or start with cold water (if dried).

Tie the aromatic herbs and greens (celery, onion, bay leaf, carrot and leek) together in a bunch and add to the boiling water just after the beans. Cook the beans for 1 1/2 hours.

When done, drain. Remove the vegetables, and place the beans in a salad bowl (not wood). Season the beans with oil, salt, pepper, chopped parsley and, if desired, garlic.

Note: 2 lbs. of fresh beans are equivalent to 4 lbs. dry beans.