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October Bean Tomato Salad

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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 cup 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).