Ingredients

1.5 cup of dried canellini beans (soaked overnight in cold water and drained)

1 bay leaf

1 thyme sprig

1/2 small onion

3/4 pound green bean

1/4 + 2 tbl olive oil

1/4 cup lemon juice

1/4 chopped cilantro

1/2 cup pitted kalamata olive

salt and pepper

Preparation

  1. cover the anellini beans with 2 inches of water. add bay leaf, thyme and onion and bring to a simmer. simmer until beans are tender, about 2 hours. Drain and let cool completely. discard leaf, thyme and onion.
  2. cook green beans in boiling salted water until crisp-tender, about 3 minutes. drain and dry, cut diagnoal 1 inch pieces
  3. combine olive oil, lemon juice, cilantro and olives, season w/ salt and pepper. fold in both beans.