dill beans

This one goes out to my daughter, Laura. It’s quick and easy and “accidentally vegan” but goes beyond the token vegetarian dish at a barbecue.

dill beans recipe:

Serves 2 or more

Ingredients:

  • 1 can (15 oz.) navy beans - around 1 1/2 cups beans

  • 1/2 medium shallot, minced fine

  • zest of 1 lemon

  • 2 tablespoons lemon juice

  • 2 tablespoons extra virgin olive oil

  • salt and pepper to taste

  • 2 heaped tablespoons chopped dill

Instructions:

Mix all ingredients in a bowl. Salt generously but carefully, tasting between additions (I use about 1/2 teaspoon salt). Flavors will meld as the beans sit for an hour plus, and this salad will keep for around a week.