Recipe - Hari Machchi

GENERAL
175 g Haricot or cannellini beans;
picked clean and
; soaked overnight
; (6oz)

FOR THE DRESSING
5 tablespoon Olive oil
One half Lemon
2 tablespoon Freshly chopped parsley
Salt and freshly ground
black pepper

TO GARNISH
Black olives
Hardboiled eggs; peeled and
; quartered
; lengthways

Strain and rinse the beans then cover with plenty of fresh water in a pan.
Bring to the boil, skim and add some salt. (This will make them firm, which
is desirable for this dish.) Boil them for 10 minutes, cover and cook until
soft, which will take 4050 minutes according to their age and quality.

If they are not to be eaten immediately, very slightly undercook them then
leave in their liquid. They will go on cooking anyway. Drain them just
before they are to be served and place in a bowl with 23 tablespoons of
their cooking liquid.

Blend the dressing ingredients lightly, add to the beans and toss gently.
Spread on to a flat platter and garnish with olives and eggs.

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