Remove the beans from their pods, rinse the beans and place them in a pot with 1 liter of water, bay leaves and kombu seaweed. Bring to a boil, then simmer for 30 minutes. Turn off the heat and allow the beans to cool completely.

In the meantime soak the sundried tomatoes in abundant water.

Once the beans are cool, finely chop the red onion and sauté with olive oil, a pinch of salt and a splash of water in a large pan or wok.

Rinse the sundried tomatoes well, drain off the excess of water then chop them first in half lenghtwise, then cut each half into 4-5 pieces.

Add the tomatoes to the pan along with oregano and a few springs of thyme. Sauté all together for 5 minutes.

Finally add the borlotti beans (drained), around 1/2 cup of water, enough salt and pepper. Simmer one last time for 10 to 15 minutes. Turn off the heat and allow to cool.

Finish with freshly chopped parsley.

Serve this bean salad at room temperature or fridge cold, as a side, starter or main dish.