PorfyronButter bean salad (Gigantes salata)
200 g white butter beans
1 large onion or 2 small ones, sliced in rings
2 T olive oil
1 bunch parsley, chopped fine
salt & pepper
Soak beans overnight.
Cook the beans until done, about 60-90 minutes.
Drain the beans and place on a platter. Spread the onions and parsley over the beans, drizzle with oil and add salt and pepper to taste. Serve as an appetizer with bread and olives.
