Ingredients
- 2 cups dry white kidney, marrow, Great Northern or navy beans
- 2 quarts water
- ¼ cup olive oil
- 1 tablespoon lemon juice
- Salt to taste and lots of freshly ground black pepper
- ¼ cup finely chopped green onion
- 2 tablespoons minced parsley
- 1 (7-ounce) can tuna, preferably packed in olive oil
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Nutritional Information
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Nutritional analysis per serving (6 servings)
767 calories; 80 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 11 milligrams cholesterol; 441 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 servings
Preparation
- Combine beans with water and bring to boil. Boil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook them again in soaking water over low heat for another 1 1/2 hours, or until tender, adding more water, if necessary, to keep them covered. Drain.
- Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.
- To serve, drain tuna, break into chunks and place on top of beans.
- This can be served alone or on an antipasto platter. Slices of very ripe tomatoes with basil and a slices of fresh mozzarella cheese are a perfect accompaniment. Add some coarse-grained Italian bread, if you like.
1 hour 45 minutes
Dining and Cooking