• 1/2 pound dry cannellini beans, soaked overnight
• 2 scallions, white and green parts, chopped
• juice of 1 lemon
• 1 ounce caviar
• zest of 1/2 lemon, julienned
• 1/2 cup extra-virgin olive oil

Drain and rinse the cannellini beans under cold running water. Transfer to a large pot and cover with 3 inches of water. Bring to a boil, then lower heat to a simmer until the beans are tender. Towards the ends of the cooking time, add the scallion whites and half the greens to the water for added depth and flavor. Once the beans are ready, drain them from their cooking water, and spoon them onto the center of individual plates. Top with a teaspoonful of the caviar, sprinkle with the lemon juice, and garnish with the remaining scallion greens and the lemon zest. Drizzle with olive oil and serve.

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