Cannellini Beans with Tomato and Basil

Photo used from class notes
I cup Cannellini beans, dried
1 bay leaf
2 thyme, marjoram, sage, and parsley sprigs
1/2 cup red onion, 1/2 inch dice
1/2 teaspoon champagne vinegar
2 tablespoons red wine vinegar
2 teaspoons zest form 2 lemons
2 garlic cloves, minced
salt and black pepper to taste
1/3 cup olive oil
1 1/2 cups tomatoes, peeled, seeded, 1/2 inch dice
1/4 cup basil, chopped

  1. Drain and rinse the beans. Cover generously with cold water. Add the bay leaf and herb sprigs.
  2. Bring to a boil, reduce to a simmer, and cook 20 to 25 minutes or until tender and begin to open.
  3. Blanch the onion in boiling water for 15 seconds. Remove and toss with the Champagne vinegar.
  4. Combine the red wine vinegar, lemon zest, garlic, 3/4 teaspoon (4 g) salt, and 1/4 teaspoon (1 g) pepper; whisk in the oil.
  5. Drain the beans and toss immediately with the vinaigrette. The hot beans will soak up the flavors. Let cool.
  6. Add the tomatoes, onion, and basil to beans. Marinate for 1 to 2 hours.
  7. Correct seasoning and serve at room temperature.

*I was absent this day, no critique