Lebanese Almond Dip with Fresh Parsley - Healthy Living
In a medium saucepan, cover beans with 2 inches of water. Bring to a boil, and cook until tender. Add salt near the end of cooking. Drain, and set aside
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Ingredients
- 1 cup navy beans
- ¼ tsp. salt
- 2 cups sliced almonds
- 1 cup lemon juice
- ¾ cup olive oil
- ½ bunch parsley; washed and patted dry
- 1 ½ tsp. salt
- 1 tsp. freshly ground black pepper
- ¾ cup water
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