Ingredients

• 1 pound dry October Beans, cook and set aside to cool; reserve broth
• 2 Tbsp. olive oil
• 1 small sweet onion, diced
• 2 tsp. fresh garlic
• 1/2 cup white wine vinegar
• 1/4 olive oil
• 1 tsp. kosher salt
• 1 tsp. pepper
• 1 cup cherry tomatoes, sliced
• 2 tsp. fresh basil, chopped
• 2 tsp. parsley, chopped

Instructions

In skillet heat oil. Add onions and garlic and sauté until soft. Add cooked beans, 1 cup of reserved broth, and remaining ingredients (except tomatoes). Simmer for half an hour (until beans are soft and broth is thick). Remove from heat; let cool. Add tomatoes and toss (also add more fresh basil and parsley before serving).

https://shadysidefarm.com/2017/05/04/october-bean-tomato-salad/

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