Shell Bean Salad With Tomatoes, Celery and Feta

• 1 1/2 pounds shell beans (about 2 1/3 cups shelled)
• 1 onion, halved
• 7 cups water
• 3 large garlic cloves, peeled and crushed
• A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf
• Salt to taste
• 1 cup sliced or diced celery
• 1 pound tomatoes, cut in wedges, the wedges cut in half crosswise, or cut in large dice
• 1/2 cup crumbled feta (2 ounces)
• 1/2 cup chopped fresh herbs, such as parsley, basil, chives, tarragon, mint
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt
• freshly ground pepper to taste
• 1 garlic clove, minced or pureed
• 13 cup extra virgin olive oil

1. Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer.
2. Cover and simmer 45 minutes, or until the beans are tender.
3. Taste and adjust salt.
4. Remove and discard the onion, the bouquet garni and the garlic cloves.
5. Drain though a strainer or colander set over a bowl.
6. In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs.
7. Sprinkle the tomatoes with sea salt if desired.
8. Mix together the vinegar, mustard, salt, pepper, garlic and olive oil.
9. Toss with the salad, taste and adjust seasonings, and serve.

shell beans, onion, water, garlic, bouquet garni, salt, celery, tomatoes, feta, fresh herbs, red wine vinegar, mustard, salt, freshly ground pepper, garlic, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1014020 (may not work)