Almond Skordalia With Gigande Beans Recipe

1. 1

   Place bread on a try to dry for 24 hrs.

2. 2

   Place almonds and garlic in a food processor; process till smooth, 30 seconds.

3. 3

   Combine lemon juice, oil, and salt.

4. 4

   Drop bread into a bowl of cold water 1 slice at a time.

5. 5

   When soaked, squeeze each slice between your palms, extracting half the water.

6. 6

   Add in bread and oil mix to almonds in processor; process till smooth, 20 seconds.

7. 7

   Transfer skordalia to a bowl; chill 2 hrs.

8. 8

   To serve, bring to room temperature and fold in 1/2 c. cooking liquid from Gigande Beans or possibly chicken stock; serve the beans over skordalia.

9. 9

   (Makes 2 1/2 c.)

10. 10

    Pick over and rinse beans.

11. 11

    Place in a bowl, cover with water, and chill overnight.

12. 12

    Drain and rinse beans; place in a saucepan with 4 1/2 c. water; bring to a boil.

13. 13

    Reduce heat to medium-low; add in celery, carrot, onion, bay leaves, peppercorns, and garlic.

14. 14

    Cook, partially covered, for 45 min; add in 1 tsp.

15. 15

    salt after 35 min.

16. 16

    Let beans cold in cooking liquid, about 1 hour.

17. 17

    Drain beans; reserve cooking liquid but throw away solids.

18. 18

    Toss beans with oil, remaining 1 1/2 tsp.

19. 19

    salt, pepper, parsley, and 1/4 c. cooking liquid.

20. 20

    Serve over Skordalia.

21. 21

    This recipe yields 10 servings.

No additional tips available.