Recipe courtesy of Mary Sue Milliken and Susan Feniger
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1 hr 35 min
20 min
1 hr 15 min
4 to 6 servings



Wash and pick over the beans. Place in a pot, cover generously with water and bring to a boil. Reduce the heat to medium-low and cook, covered, until the beans are done in the center but not too soft, about 1 hour. Drain and rinse in a colander.

Heat the oil in a large skillet, add the onions, season with salt and pepper, and saute until onions are soft, 5 to 7 minutes. Add the garlic and saute another minute to release the aromas. Stir in the beans, and saute until beans are heated through, 3 to 5 minutes. Stir in the parsley, adjust the seasonings, and remove from the heat.

Transfer beans to a large serving bowl, drizzle with additional olive oil and serve with lemon wedges. Serve warm or room temperature.

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