Instructions

1. 1
   Soak pallares overnight or at least 6 hours. Change water 2–3 times.
2. 2
   Boil the beans without salt in enough water to cover them. Use high heat until water reaches boiling point. Skim and reduce your fire. Simmer for about 1 hour. No exact timing is possible, since cooking time depends on the dryness of the beans.
3. 3
   When the beans are plump and tender, take them off the heat and drain. You might reserve the boiling liquid to process leftovers into a soup.
4. 4
   Season the beans lightly with salt (kosher works great) and, while the beans cool down, prepare your vinaigrette.
5. 5
   Mix olive oil, vinegar, mustard, salt and pepper to taste, red onion, and tomatoes.
6. 6
   Once the beans are at room temperature, check the seasoning of the vinaigrette. It should taste a bit stronger than expected.
7. 7
   Carefully mix the vinaigrette with the beans, then mix in the parsley.
8. 8
   Garnish the top with more parsley, and serve.