Side
1 Cup (185 g) dry white beans, such as cannellini or great northern
beans, or 1 (15.5-ounce / 439-g)
can beans
½ cup (30 g) chopped scallions
Juice from 2 lemons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 head romaine lettuce, coarsely chopped (about 2 cups / 110 g)
2 tablespoons finely chopped parsley, for garnish
Lemon wedges, for serving
If using dried beans, put the beans in a pot and cover with water. Soak overnight in a cool place. Drain the soaking water and add fresh water to cover the beans by 2 to 3 inches (5 to 7 cm). Over medium heat, bring the beans to a boil, then reduce the heat to a simmer. Cook, covered, for 1 to 1½ hours, until the beans are tender and cooked through but not breaking apart. Drain well.
If using canned beans, put in a small pot over medium heat until warmed through.
In a mixing bowl, combine the warm beans, scallions, lemon juice, olive oil and salt. Gently mix and set aside for 15 minutes to let the flavors meld.
To serve, spread the lettuce on a serving platter and mound the beans on top. Scatter the parsley over the beans and place the lemon wedges around the platter.