Preparation / Directions:
1 Soak the beans in plenty of water overnight. Drain. Add the beans to a saucepan of boiling water, return to the boil and cook, partially covered, over medium heat for 35 to 45 minutes, or until tender but not mushy (some beans may take longer). Drain.
2 Place the eggs in a small saucepan, cover with water and bring to a boil. Boil for 10 minutes, then drain and cool for 5 minutes in cold water. Peel and chop.
3 Combine the beans, eggs, olives, garlic and parsley in a bowl. Whisk together the olive oil, vinegar, paprika and some salt and freshly ground black pepper until well blended. Pour over the bean mixture and mix well to coat with the dressing.
4 Cover the salad and let stand for at least 1 hour at room temperature to marinate before serving. The salad can also be refrigerated overnight; the longer it is left, the stronger the garlic flavor will be.
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