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1
Drain and rinse the beans and place them in a large saucepan.
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2
Cover generously with cool water, then add in the bay leaf and herb sprigs.
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3
Bring to a boil, then reduce heat and cook at a gentle boil till tender, about 20 to 25 min.
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4
Taste the beans to be sure which they're cooked through.
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5
If the skins are still tough, cook them a little longer till the skins loosen and the beans begin to open up.
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6
While the beans are cooking, bring a small pot of water to a boil.
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7
Drop the onion in and cook for 15 seconds; scoop out and toss with 1/2 Tbsp.
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8
Champagne vinegar.
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9
Combine the red wine vinegar, lemon zest, garlic, 3/4 tsp.
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10
salt, and 1/4 tsp.
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11
pepper in a bowl and whisk in the extra virgin olive oil.
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12
Core and seed the tomatoes; cut into large pcs.
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13
Drain the cooked beans and toss them immediately with the vinaigrette.
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14
The warm beans wil soak up all the good flavors.
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15
Cold, then add in the tomatoes, onion, and basil.
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16
It's best to marinate the beans for an hour or possibly two.
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17
Season to taste with salt and pepper and a splash of Champagne vinegar if needed; serve at room temperature.
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18
NOTES : For a light summer meal, serve with grilled sourdough bread, fresh mozzarella cheees and an assortment of black olives.
