Tomato & Bean Salad with Pickled Red Onions, the Wonderbag way

Method

1. Add the drained flageolet beans to a small heavy pot and boil on the stove in a generous amount of salted water for 20 minutes.
2. Cover with a tightly fitting lid and place in the Wonderbag for a minimum of 4 hours. Put a tea towel or wooden board at the bottom of the Wonderbag to protect the fabric.
3. Meanwhile, put your onion slices in a jar with equal parts water and vinegar, and add the sugar. Season, mix well, and ensure the onions are fully submerged in the liquid. Set aside to pickle.
4. After 4 hours, check the beans. They should crush easily between your fingers with no graininess. If they’re not fully cooked, return the pot to the hob, bring it back to a boil for 10 minutes, then return to the Wonderbag for a little longer.
5. Once the beans are tender, drain and allow to cool slightly. Place in your serving bowl along with the tomatoes, drained pickled onions, and chopped basil.
6. To make the dressing, add olive oil, balsamic vinegar, honey or maple syrup, and a pinch of salt and pepper to a jar. Shake well.
7. Pour the dressing over the salad and mix to combine.