Almond Skordalia With Gigande Beans Recipe

Place bread on a try to dry for 24 hrs.

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

Combine lemon juice, oil, and salt.

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

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

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

Transfer skordalia to a bowl; chill 2 hrs.

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.

(Makes 2 1/2 c.)

Pick over and rinse beans.

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

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

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

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

salt after 35 min.

Let beans cold in cooking liquid, about 1 hour.

Drain beans; reserve cooking liquid but throw away solids.

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

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

Serve over Skordalia.

This recipe yields 10 servings.