2 lbs. fresh white Spanish beans
One clove garlic
Two tbs. parsley, chopped
One small celery stalk
One small onion
One bay leaf
One small carrot
extra-virgin olive oil
How to make the White Spanish Bean Salad:
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.
2 lbs. of fresh beans are equivalent to 4 lbs. dry beans.
Regional Recipe from Campania