FOR THE CATTLE BEANS:

1. Start by rinsing the beans and then soaking them in a bowl with 8 cups of cold water and 1 tbsp of salt, soak the beans overnight (mine soaked for about 12 hours)
2. Drain soaking liquid from beans, add beans to a medium stockpot with plenty of water to cover them, 1 tsp of salt, 1 clove of garlic, bay leaves and rosemary.
3. Bring beans to a simmer over medium heat, skim off any foam that accumulates on the surface and then set heat to low and simmer beans for about 2 hours, stirring occasionally until beans are soft (make sure beans stay submerged the whole time)
4. When beans are finished cooking, they should be soft and creamy on the inside. Drain beans from cooking water, remove garlic clove, bay leaves and rosemary stems
5. Allow beans to cool to room temperature
6. While the cattle beans cool, blanch your green beans, halve your cherry tomatoes, and shave the fennel, reserving about 1/2 cup of the fennel greens to be added to the salad

FOR THE DRESSING:

1. Mince 1 clove of garlic (I use a microplane zester for this) and add to a small bowl with the juice of 1 lemon, olive oil, a pinch of salt and some fresh cracked black pepper – whisk dressing until well combined

FOR THE SALAD:

1. Combine blanched green beans, cooled cattle beans, halved cherry tomatoes, shaved fennel and dressing to a bowl
2. Chop the reserved fennel greens and add to salad bowl
3. Toss the salad until all of the ingredients are well coated in dressing – enjoy immediately or for best results, cover and allow salad to marinate in the fridge for a day or two