-
1
Place the beans in a large pot.
-
2
Cover by 2 inches with water, and bring to a gentle boil.
-
3
Skim off any foam, and add the onion, garlic and bay leaf.
-
4
Turn the heat to low, cover and simmer 30 minutes.
-
5
Add salt to taste, and simmer an additional 20 minutes until just tender.
-
6
Remove from the heat.
-
7
Remove and discard the onion, garlic cloves and the bay leaf.
-
8
Allow the beans to cool in the liquid, then drain through a strainer set over a bowl.
-
9
Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs.
-
10
If desired, add 2 to 4 tablespoons of the bean broth.
-
11
Season to taste with salt and pepper.
-
12
Set aside.
-
13
Cook the beets while the beans are cooking.
-
14
Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste.
-
15
Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets.
-
16
Remove from the heat, add the garlic to the pot and set aside to cool.
-
17
Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
-
18
Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic).
-
19
Toss with the beets.
-
20
Arrange the beans on a plate or in a bowl and surround with the beets.
-
21
If you wish, serve this dish with skordalia.
