In a saucepan, soak the beans in 1 quart of water for three to four hours, then drain. Add onion, garlic, 1 quart of water, bay leaf, and oregano and basil.
Bring to boil, reduce heat to low, cover and simmer until beans are tender, approximately one hour. Do not add salt to the cooking water or the beans will take longer to cook.
To make dressing, combine lemon juice, cumin, salt and pepper, olive oil, and 6 tablespoons cooking liquid from the beans. Pour over beans and mix well. Refrigerate several hours.
Just before serving, chop spring onions, using both white and green parts, and add to salad.
Optional: Garnish with tomato wedges, marinated artichoke halves, and fresh basil leaves.
Submitted by: CM
