Fresh Borlotti (or Cranberry) Bean Salad

For roasted cherry tomatoes: Preheat oven to 325 degrees. Cut cherry tomatoes in half. In medium bowl, mix cherry tomatoes, one tablespoon olive oil and minced garlic. Transfer to a rimmed baking sheet or pan, sprinkle with salt and pepper. Bake 45 minutes, then set aside and let cool.

For Borlotti beans: Over medium-low heat, cook sliced garlic and 1 tablespoon of olive oil until garlic is fragrant, about a minute, stir in Borlotti beans to coat in oil. Add water and ¼ teaspoon ground pepper and simmer, covered, until beans are soft but not falling apart, about 30 minutes. Remove from heat, salt to taste. Using slotted spoon, transfer beans into large bowl and cool. ( NOTE: If using canned beans, sauté garlic in oil, add drained beans, stir, coat with oil and cook until warmed through. Add salt and pepper.)

For red wine vinaigrette: Mix red wine vinegar, lemon juice, honey, ½ teaspoon salt, and pepper to taste in a blender. With the machine running, gradually blend in the ½ cup of olive oil and then the pesto.

For the salad: In bowl with beans, add roasted tomatoes, sundried tomatoes, chopped basil and enough vinaigrette to coat (or to taste, I probably used less than half of the amount for the batch of beans.) Toss well and serve. Adjust seasonings.