Instructions: Place bread on a try to dry for 24 hours.

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

Combine lemon juice, oil, and salt. Drop bread into a bowl of cool water 1 slice at a time. When soaked, squeeze each slice between your palms, extracting half the water. Add bread and oil mixture to almonds in processor; process until smooth, 20 seconds.

Transfer skordalia to a bowl; refrigerate 2 hours.

To serve, bring to room temperature and mix in 1/2 cup cooking liquid from Gigande Beans or chicken stock; serve the beans over skordalia. (Makes 2 1/2 cups)

Pick over and rinse beans. Place in a bowl, cover with water, and refrigerate overnight.

Drain and rinse beans; place in a saucepan with 4 1/2 cups water; bring to a boil. Reduce heat to medium-low; add celery, carrot, onion, bay leaves, peppercorns, and garlic. Cook, partially covered, for 45 minutes; add 1 teaspoon salt after 35 minutes. Let beans cool in cooking liquid, about 1 hour.

Drain beans; reserve cooking liquid but discard solids. Toss beans with oil, remaining 1 1/2 teaspoons salt, pepper, parsley, and 1/4 cup cooking liquid. Serve over Skordalia.

This recipe yields 10 servings.

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