Prep time 1 hour 45 minutes
1 ½ pounds dried cranberry beans
1 small onion
2 garlic cloves
1 bay leaf
3 thyme sprigs plus 1 teaspoon finely chopped
grey sea salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons Aceto di Vino red wine vinegar
1/4 cup finely chopped flat-leaf parsley
1 tablespoon finely chopped sage
1 bunch of scallions, thinly sliced
Freshly ground peppercorns
Cover the beans with water and let soak overnight; drain. Cover the soaked dried beans with 2 inches of cold water and bring to a boil. Skim the beans and add the onion, garlic, bay leaf and thyme sprigs, then simmer over moderate heat until the beans are just tender, about 1 hour.
Add 2 tablespoons of salt to the beans and cook for 5 minutes longer. Drain the beans and discard the onion, garlic, thyme sprigs and bay leaf. Stir in the olive oil, vinegar, parsley, sage, chopped thyme and sliced scallions. Season with salt and pepper and serve. The bean salad can be refrigerated overnight. Let return to room temperature before serving.
Recipe and photo from foodandwine.com