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White Bean Salad

1 lb white beans
1 carrot
2 stalks celery (1 whole stalk, and 1 thinly sliced on a bias)
1 dried bay leaf
2 oz extra virgin olive oil
1 small red onion, small dice
Zest of 2 lemons
Salt, pepper

Soak beans overnight in a large bowl of water.

Drain and put beans, carrot, 1 whole stalk of celery and bay leaf in a sauce pan, cover with water (water should be at least one inch above the surface of the beans) and simmer for between 1 to 1 ΒΌ hours. Cook until soft by not mushy. When done, turn off flame and add three big pinches of salt, stir and let set for 10 minutes. Drain and cool uncovered in the refrigerator

Place the cooled beans a bowl, add sliced celery, diced onion, lemon zest and extra virgin olive oil. Season to taste with salt and pepper