• 11 slc white bread crusts removed
• 1 c. whole almonds blanched, minced
• 2 x garlic cloves chopped
• 5 Tbsp. fresh lemon juice
• 4 Tbsp. extra-virgin extra virgin olive oil
• 2 tsp salt
• 2 c. dry gigande beans
•     or possibly other large white beans
• 1 x celery stalk cut in 1" pcs
• 1 x carrot peeled, and
•     cut in 1" pcs
• 1 med onion quartered
• 2 x bay leaves
• 1/2 tsp peppercorns
• 2 x garlic cloves halved
• 2 1/2 tsp salt
• 2 Tbsp. extra virgin olive oil
• 1/4 tsp fresh grnd pepper
• 1 Tbsp. flat-leaf parsley minced

Directions

1. Place bread on a try to dry for 24 hrs.
2. Place almonds and garlic in a food processor; process till smooth, 30 seconds.
3. 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.
4. Transfer skordalia to a bowl; chill 2 hrs.
5. 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.)
6. Pick over and rinse beans. Place in a bowl, cover with water, and chill overnight.
7. 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.
8. 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.
9. This recipe yields 10 servings.