Instructions: Drain and rinse the beans and place them in a large saucepan. Cover generously with cold water, then add the bay leaf and herb sprigs. Bring to a boil, then reduce heat and cook at a gentle boil until tender, about 20 to 25 minutes. Taste the beans to be sure that theyre cooked through. If the skins are still tough, cook them a little longer until the skins loosen and the beans begin to open up.

While the beans are cooking, bring a small pot of water to a boil. Drop the onion in and cook for 15 seconds; scoop out and toss with 1/2 tablespoon Champagne vinegar. Combine the red wine vinegar, lemon zest, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and whisk in the olive oil. Core and seed the tomatoes; cut into large pieces.

Drain the cooked beans and toss them immediately with the vinaigrette. The hot beans wil soak up all the good flavors. Cool, then add the tomatoes, onion, and basil. Its best to marinate the beans for an hour or two.

Season to taste with salt and pepper and a splash of Champagne vinegar if needed; serve at room temperature.

NOTES : For a light summer meal, serve with grilled sourdough bread, fresh mozzarella cheees and an assortment of black olives.

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