Cranberry Bean and Mixed Herb Salad

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Recipe by Stephen Pavy

Serves: 6

Serve with
Joseph Phelps Vineyards Sauvignon Blanc
Fogdog Pinot Noir

1.5 lbs.	Dried cranberry beans
1	Small onion, chopped coarsely
2	Garlic cloves
1	Bay leaf
3	Thyme sprigs plus 1 tsp. chopped thyme leaves
2 Tbsp.	Salt
1/2 cup	Plus 2 Tbsp. extra virgin olive oil
3 Tbsp.	Red wine vinegar
¼ cup	Finely chopped flat parsley
1 Tbsp.	Finely chopped sage
1 bunch	Scallions, thinly sliced

Soak beans in water overnight, then drain
In heavy pot, place beans and cover with cold water (2 inches above), and bring to a boil.
Skim off foam, then add onion, garlic, bay leaf, and thyme sprigs. Simmer over moderate heat until beans are just tender (about 1 hour).

Add 2 Tbsp. salt to beans and cook for 5 more minutes. Drain the beans, discarding onion, garlic, bay leaf, thyme sprigs.

Stir in olive oil, vinegar, parsley, sage, chopped thyme leaves and sliced scallions.
Salt and pepper to taste.