2 cups dried white beans or 2 cans drained, 1 bay leaf, 1/3 cup olive oil, Juice of 2-3 freshly squeezed lemons, 1 cup chopped celery, 1/2 cup red onion-thinly sliced and quartered, 1 bunch chopped parsley or dill, water, salt.

1. Soak dried beans overnight; cover by at least 2 inches of water. 2. Drain and add fresh water to cover by at least 3 inches. 3. Add bay leaf. Do not salt. 4. Cook over medium/high heat until the beans are tender, but do not allow to break down. If using canned beans, drain and rinse with fresh water. 5. While beans cook, soak red onion in cool water for 1/2 an hour. 6. When beans are tender, drain then add all ingredients. 7. Add salt to taste.