IT'S NEVER TOO EARLY TO THINK ABOUT BEAN SALADS

 2 cups cooked Santa Maria Pinquito beans (or King City Pinks or Buckeyes), well drained 3 stalks of celery, chopped into bite-sized pieces 1/4 cup extra-virgin olive oil Juice of 1 lemon 1 anchovy filet 1 teaspoon fresh or dried thyme (or to taste) 1 garlic clove  Salt Pepper   Serves 2 to 4  In a serving bowl, toss the cooked beans with the chopped celery.    In a food processor, blender, or mortar, add the rest of the ingredients and blend well. If using a mortar and pestle, start with the salt and garlic and make a paste. Add the anchovy and continue pounding until the anchovy is incorporated into the paste. Add the lemon, thyme, and pepper and continue pounding gently until emulsified.    Toss the bean mixture with the dressing. Taste and adjust the seasonings, then serve. 

Rancho Gordo