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Moro Bean, Tomato, and Basil Salad

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Serves 6 as a main course
20 minutes preparation time
1 1/2 to 2 hours cooking time, plus time for cooling

1 pound dried Moro beans (black beans are a reasonable substitute)
1 sprig thyme
1 sprig sage
2 teaspoons salt, divided
2 cloves garlic, minced
3 tablespoons red wine vinegar
zest and juice of 1 lemon
a few grinds of pepper
1/4 cup olive oil
3 large tomatoes
10-15 basil leaves, torn

Rinse the beans, put them in a pot with the thyme, sage, and 1 teaspoon of salt, and cover them generously with water.  Bring them to a boil and simmer until they are tender, 1 1/2 to 2 hours. 

Meanwhile, make the dressing.  In a small bowl, whisk together the garlic, vinegar, lemon zest and juice, remaining teaspoon of salt, and pepper.  Slowly whisk in the olive oil so that it emulsifies.  Set aside.

Dice the tomatoes and, if they are very watery, pour them into a colander set over a large bowl and let them drain while the beans cook.  Reserve the liquid for another purpose such as soup stock.

When the beans are tender, drain them, pour them into a large bowl, and toss them with the vinaigrette.  Let them cool to room temperature.  Add the tomatoes and basil and toss gently.  Serve at room temperature.


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