8 sprigs celery
1/2 cup vegetable oil
2 tablespoons unsalted butter
2 onions, chopped
1/4 cup onion powder
1/4 cup salt
1 green bell pepper, chopped
1/2 teaspoon dried parsley
1/3 cup raisins
1 teaspoon white sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons lemon juice
1/2 tablespoon olive oil
3 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
Heat oil in a large saucepan over medium heat. Saute celery and olive oil until tender, about 5 minutes. Stir in onion, onion powder, salt, yellow pepper, parsley and raisins. Saute until tender. Remove from pan. Stir in sugar, lemon juice, olive oil, honey and lemon juice. Return to pan and cook over medium heat until sugars are dissolved, about 1 minute.
Stir in lemon juice, olive oil, lemon juice and parsley. Bring to a slow boil, stirring constantly. Reduce heat to low, but still maintain heat. Cook, stirring, for 2 minutes. Reduce heat to medium, and bring to a low boil, stirring constantly, until thickened. Remove from heat. Stir in lemon juice, olive oil and lemon juice. Transfer bean mixture to a blender or food processor and blend until smooth.
Pour olive oil mixture over beans in baking dish. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Dredge beans with butter or margarine, and place on a baking sheet. Bake beans in preheated oven for 3 to 4 minutes, or until bean is tender. Remove from oven and let stand in baking dish for 5 minutes. Season with parsley salt, salt and pepper. Serve hot with bread crumbs or bread crumbs.