1 1/2 cups dried white beans
3/4 cup olive oil
2 cups sliced onions
1 1/2 teaspoons salt
1/2 cup freshly ground pepper
2 tablespoons minced parsley

Wash the beans, cover with water and bring to a boil.

Let soak 1 hour.

Dain, cover with fresh water and bring to a boil.

Covr and cook over low heat 1 1/2 hours or until tender. Drain.

Heat the oil in a skillet; saute the onions until light brown.

Remove from the heat and combine with the beans, salt and pepper.

Chill.

Sprinkle with the parsley and serve cold as an antipasto.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Giovanna Garzoni, 17th century.

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