The recipe calls for dried Great Northern beans, which you can buy for about $2 a bag. If you already have dried Navy beans, Cannellini beans, or other dried white beans in your pantry, there’s no need to buy anything new. You can also substitute canned white beans if you’ve got ‘em; just jump ahead in the recipe to the part where the drained beans get tossed in dressing. (You’ll add 2 bay leaves, plus a little salt toward the end, but that’s it.) You’ll probably need to buy three lemons to get enough juice, but you’ll likely have an unsqueezed half leftover.
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