Bean Salad with Parsley
Soak both of the beans overnight in cold water.
The next day drain the beans. Add to a pot with the bay leaf, and add enough water to that everything is covered. Bring to a boil and cook for 1 hour over medium heat until al dente. Peel and finely dice the onions. Peel and thinly slice the garlic. Rinse the lemon in hot water and pat dry. Finely grate some of the zest and squeeze the juice.
Heat 1 tablespoon of oil in a pan. Sauté the onion and garlic in the pan. Mix in the herbs de provence, and remove from the heat. Mix with the drained beans, lemon juice, 1/2 teaspoon lemon zest, and the remaining oil in a bowl. Season with a little salt. Rinse and dry the parsley. Remove the leaves and coarsely chop. Fold the parsley and red pepper flakes into the salad, transfer to bowls, and serve.