Recipe information
Yield
serves 6
Ingredients
1 1/4 cups dried navy or haricot beans, soaked overnight
4 tablespoons extra-virgin olive oil
Juice of 1 lemon, or more
Salt and pepper
8 black olives (optional)
Preparation
Step 1
Drain and boil the beans in fresh water for about 1 1/2 hours, or until very soft. Drain, keeping some of the cooking water. Save a few whole beans for garnish, and put the rest in a food processor with the olive oil and lemon juice, salt and pepper. Blend to a soft, light paste, adding a little of the cooking water to thin it if necessary.
Step 2
Serve in a bowl, decorated with the whole beans and, if you like, a few black olives.
