Ingredients
6 c. water
2 tsp. plus 1 tablespoon coarse salt
1 bay leaf
1 piece cinnamon stick
1/2 tsp. whole black peppercorns
1 Oregano sprig
3/4 lb. fresh cranberry beans
4 oz. haricots verts (green, yellow, or a combination)
4 oz. green beans
4 oz. wax beans
4 oz. flat Italian beans (green, yellow, or a combination)
1 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. Coarse salt
1/4 tsp. Freshly ground pepper
1/4 c. red-wine vinegar
3/4 c. extra-virgin olive oil
1/4 tsp. crushed red-pepper flakes
2 tsp. finely chopped fresh oregano
2 tbsp. finely chopped fresh flat-leaf parsley
Preparation
Step 1Make the beans: Stir together water, 2 teaspoons salt, bay leaf, cinnamon stick, peppercorns, and oregano in a saucepan. Bring to a boil. Add cranberry beans. Return to a boil. Reduce heat, and simmer until tender, 15 to 20 minutes. Drain.Step 2Prepare an ice-water bath. Bring a large pot of water to a boil. Add remaining tablespoon salt. Working with one variety at a time, blanch remaining beans in boiling water until crisp-tender (about 1 1/2 minutes for haricots verts; 2 1/2 minutes for larger beans). Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.Step 3Make the dressing: Whisk together mustard, sugar, salt, and pepper in a large bowl. Add vinegar, and whisk until sugar has dissolved. Add oil in a slow, steady stream, whisking until emulsified. Whisk in red-pepper flakes and herbs.Step 4Add beans to dressing, and toss. Let stand at room temperature for 1 1/2 hours, tossing occasionally, or marinate in the refrigerator overnight before serving.
