Warm Kidney Bean Salad - cooking recipe

Ingredients

1/2 lb dried kidney beans (about 1 3/4 cups)
2 tablespoons olive oil
2 cups onions, sliced thin
1 teaspoon dried oregano or 2 teaspoons fresh oregano, chopped
1/4 cup cider vinegar (or other) or 1/4 cup red wine vinegar (or other)
1 teaspoon salt (use Kosher)
1 cup fresh parsley, chopped
1/4 cup olive, halved (green pimento-stuffed)

Preparation

Place beans in a large Dutch oven and cover with about 2 inches of water. Boil over medium high heat about 1 minute. Turn off heat and let stand, covered at least 1 hour. Drain beans and return to Dutch oven. Cover with cold water and bring to a boil; lower heat and simmer, covered, until tender, about 45 minutes to an hour. Drain, discarding cooking liquid.
Heat olive oil in a large pot over medium heat, add onions and saute 5 minutes. Add oregano, vinegar, and beans. Cook over low heat to warm beans. Remove from heat and stir in salt, parsley, and olives. Serve warm or at room temperature.
NOTE: Beans can be prepared up to two days in advance.