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1
Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches.
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2
Bring to a boil, reduce the heat and simmer for 30 minutes.
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3
Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact.
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4
Turn off the heat and allow to sit for 30 minutes.
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5
Remove and discard the onion, garlic cloves and bay leaf.
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6
Place a strainer over a bowl and drain the beans.
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7
Transfer the beans to a salad bowl.
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8
While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them.
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9
They should be tender but still have some snap to them.
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10
Cut into 2- or 3-inch pieces.
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11
Toss together the red beans and the herbs.
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12
In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans).
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13
If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving.
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14
Add the green beans and toss again just before serving.
