Put it on medium heat and wait until the arrow of the temperature controller reaches the middle of the green field, reduce the heat to a minimum and cook for 10 minutes.
Then remove from the heat and leave to infuse for another 10-15 minutes.
For the filling, finely chop the garlic, parsley and cilantro, put them in a bowl, add walnut oil, wine vinegar, ground black pepper, mix well.
Pour the dressing into the beans, stir and let stand for 20 minutes.
