Gigante Bean Meze'

• 2 cups gigante beans
• 1 tablespoon shallots, finely minced
• 2 tablespoons Italian parsley, finely minced
• 1 tablespoon fresh tarragon, leaves only, finely minced
• 1 teaspoon fresh oregano, leaves only, finely minced
• 1 tablespoon heaping, sun dried tomatoes, finely minced
• 1 tablespoon heaping, Kalamata olives, finely minced
• 1/2 cup olive oil
• 4 tablespoons fresh lemon juice
• 4 tablespoons tarragon vinegar
• salt and black pepper to taste

1. Soak the beans overnight. Drain and rinse and put into a deep pot. Cover with at least 2 inches of water.
2. Bring to a boil, reduce to a simmer for one to two hours or until tender. (will depend on the freshness of the beans. Add more water as needed to prevent burning)
3. Drain and cool.
4. Add all the remaining ingredients into a jar and shake or whisk together..
5. Pour the dressing over the cooled beans and toss to distribute the dressing.

gigante beans, shallots, italian parsley, fresh tarragon, fresh oregano, tomatoes, olives, olive oil, lemon juice, tarragon vinegar, salt

Taken from food52.com/recipes/23078-gigante-bean-meze (may not work)