1 bay leaf
½ c. finely chopped red onion
¼ c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
Freshly ground pepper
2 tbsp. Chopped flat-leaf parsley
1 tbsp. chopped tarragon
3 tbsp. Meyer lemon juice
1½ c. dried Italian butter beans or gigante beans
1 tbsp. Champagne vinegar
2 tsp. finely grated Meyer lemon zest
DirectionsRinse the beans and transfer them to a large saucepan. Add the bay leaf and 3 quarts of water and bring to a boil. Simmer over low heat until nearly tender, about 1 1/2 hours. Season the beans with salt and simmer until they are tender, but still hold their shape, about 45 minutes longer.
Meanwhile, bring a small saucepan of water to a boil. Add the onion and blanch for 30 seconds. Drain the onion and transfer to a large bowl. Stir in the vinegar, lemon zest, lemon juice, and olive oil.
Drain the beans. Add them to the dressing, season with salt and pepper, and toss. Let the beans stand for 30 minutes, stirring occasionally. Just before serving, fold in the parsley and tarragon.