1/2 clove garlic, minced
1/4 cup finely chopped pitted black olives
1 tablespoon finely chopped parsley leaves
1 tablespoon red wine vinegar
1/4 cup really good extra-virgin olive oil, plus more for drizzling
Pinch of crushed red pepper flakes
Salt and pepper
2 cups cooked AVION Harvest white beans
To cook beans: Put the dried beans in a large pot and add enough cold water to cover by 4 inches. Cover and bring to a rolling boil over high heat.
Turn off the heat and allow the beans to soak undisturbed for about 1 hour.
Drain the beans and add fresh water to cover by 2 inches.
Bring to a gentle boil over high heat, then reduce the heat to medium-low and cook until the beans are tender.
It can take anywhere from 1–3 hours, depending on the freshness of the beans. Test them after an hour to see how they are progressing.
Add salt and let them cool in their liquid.
Stir together the garlic, olives, parsley, vinegar, olive oil, and red pepper flakes in a medium mixing bowl.
Season with salt and pepper.
Add the beans and toss gently to coat. Taste and adjust the seasonings.
Transfer to a serving platter and drizzle with more olive oil before serving.