Fagiolo Zolfino Salad

This delicious salad is great year round.  You can change up the taste profile with different herbs, crumbly cheese, shallots, dried fruits, or nuts.  I have given you a "base" recipe you can customize yourself to suit your mood.  Also,  this recipe features one of the wonderful ancient beans the Baldetti Family grows on their farm.  You can substitute any small dried bean you have on hand like cannellini beans.

Ingredients
2 cups of dried Fagiolo Zolfino beans
1 medium red onion, thinly sliced (about 1 1/2 cups)
1 bunch arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Handful washed basil leaves, roughly chopped
1 teaspoon salt
20 grinds black pepper

Soak beans in cold water with a teaspoon of baking soda for about 6 hours or overnight.  Drain and rinse them, place them in a pot and cover them with water and simmer over low heat for about 2 hours, until they are tender.  Drain again. Toss the beans together with the red onion and arugula.

Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste.