Soak the beans for the night, drain the water in the morning. Pour the beans with fresh cold water, put on a strong fire, bring to a boil, then reduce the heat and cook for 35-40 minutes. Throw the finished beans into a colander and cool. The broth is preserved.
Remove the seeds from the olives. Finely chop the green onion. We line the bottom of the dish with lettuce, on top, we spread the beans, onions, and olives.