Bean Salad

3 cups dried beans
water
salt
1/2 cup olive oil
1/2 cup red wine vinegar (or white wine vinegar)
freshly ground pepper
2 teaspoons wholegrain mustard
1 cup finely chopped parsley
2 handfuls of fresh purple or green basil
2 medium red onions

Place the beans in a large container, fill to the top with water and leave the beans to soak overnight.

Next day, drain the beans. Place in a large pot with some water (enough to cover, and then some), bring to the boil, turn back the heat and simmer for approximately an hour or until tender. During the last 10 minutes add salt.

Drain the beans and allow them to cool a little before adding the finely chopped onion, parsley and the shredded basil.

Make a dressing from the olive oil, vinegar and mustard, adding salt if necessary. Whisk then pour over the salad (you may not need it all). Grind over plenty of black pepper.

Refrigerate until required.