Cookwares

• Saucepan
• Colander
• Mixing bowl

Method

1. 1Step : Soak the white beans in cold water overnight.
2. 2Step : Drain the beans, put them in a saucepan, cover with cold water and bring to a boil. Skim off any foam and lower the heat.
3. 3Step : Peel the shallot, stud it with cloves, and add it to the saucepan along with the bay leaf. Let simmer for an hour.
4. 4Step : Peel and halve the tomatoes. Remove the seeds and press the flesh through a sieve. Add the vinegar, salt, and pepper to the tomato juice. Whisk in the grapeseed oil.
5. 5Step : Drain the cooked beans and place them in a salad bowl.
6. 6Step : Add the vinaigrette, thinly slice the spring onion (including the green stem), and chop the parsley. Cut the remaining tomatoes into strips.
7. 7Step : Toss everything together with the vinaigrette and serve. Enjoy lukewarm.