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1
Wrap the onion, garlic, and sage in a doubled piece of cheesecloth and tie it into a closed bundle with kitchen twine.
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2
Put each type of bean in a separate small or medium saucepan and add enough water to each pan to cover the beans by 1 1/2 inches.
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3
Place one bouquet in each pan, stir in the olive oil, bring the water to a boil over high heat, and salt the water to taste like the ocean.
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4
Add approximately 1 tablespoon of salt for each quart of water.
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5
Reduce the heat and simmer the beans until they are tender and creamy, but not mushy, adding more water as needed, but never covering them by more than an inch and a half, 25 to 35 minutes.
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6
(Cooking them in this way yields richer tasting, creamier beans than if you were to just boil them in tons of water.)
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7
Turn off the heat and allow the beans to cool in the cooking liquid.
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8
Remove and discard the cheesecloth bundles.
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9
The beans can be prepared to this point up to one week in advance.
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10
If you are using the beans now, drain them, reserving the cooking liquid to use as a hearty, bean-flavored base for vegetable soup.
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11
To use them later, transfer the beans and the cooking liquid to an airtight container and refrigerate until you are ready to use them or up to 24 hours.
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12
Drain and bring the beans to room temperature before dressing them.
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13
Combine the various beans in a large mixing bowl.
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14
Add the tomatoes, parsley, and oregano.
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15
Drizzle with the vinaigrette, season with salt and pepper, and stir gently to combine the ingredients, taking care not to crush the beans.
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16
Taste for seasoning and add more salt, pepper, or vinaigrette, if desired.
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17
Serve at room temperature.
