White Bean and Tuna Salad

2 cups dried white military beans
2 teaspoons salt
2 garlic cloves, minced (optional)
1/3 cup
Chopped fresh new parsley
4 scallions, white ingredients and 2 inches of green tops, chopped
3 tablespoons recently squeezed lemon juice
Freshly ground black pepper to taste
2 (5-ounce) cans Italian tuna packed in olive oil, drained with oil reserved

1. Rinse beans in a colander and Area them in a blending bowl lined with 1 quart
Chilly water and salt. Allow for beans to soak for at minimum amount 6 hrs, or right away. Or Area
Beans into a saucepan with water and salt, and carry to a boil over high heat. Boil 1
Instant. Change off the heat, protect the pan, and soak beans for 1 hour. With possibly soaking
Process, drain beans, discard soaking water, and start out cooking as before long as prospective.
2. House exhausted beans in the slow cooker, and add ample water to cover them via 2
Inches and garlic, if applying. Cook on Lower for 4 to 6 several hours or on large for 2 to 3 several hours,
Or right up until beans are comfortable. Drain beans and chill them nicely.
3. Mix parsley and scallions in a blending bowl, and stir in reserved oil to the
Canned tuna, lemon juice, salt, and pepper. add chilled beans and stir very well. Carefully
Fold in tuna, breaking it up into chunks.