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6
Medium
Published 1998
Cook the beans in fresh cold water to cover over low heat until tender but not mushy, about 45 minutes. The beans tend to firm up a bit after cooking, so cook them to the soft side of tender rather than the firmer side. Drain the beans and transfer to a large mixing bowl. Toss with enough olive oil to coat, then chill.
Add the remaining oil, the onion, and vinegar to the beans and toss
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