Egyptian Beans - cooking recipe

Ingredients

1/2 c. dried peas or navy beans
1 1/2 c. water
1/2 tsp. salt
small clove garlic, crushed
1/4 c. olive oil
2 Tbsp. lemon juice
1 scallion, sliced fine

Preparation

Soak the beans overnight in the water with salt; or boil two minutes and soak one hour or longer.
Bring to a boil, cover and reduce the heat.
Simmer gently until the beans are tender, 1 1/2 hours.
Drain the beans thoroughly and add the remaining ingredients.
Mix gently but thoroughly.
Chill.
At serving time, correct the seasonings and serve beans on romaine lettuce garnished with scallions.
Makes 4 hors d'oeuvre servings.