Needs to be made day ahead.
2 ounces of shallots (2 small) peeled and quartered
2 cloves of garlic peeled
2 teaspoons herbs de Provence
1/2 teaspoon fresh black pepper
1 teaspoon kosher salt
1 1/2 teaspoons dried oregano
Dash of red pepper flakes (couple of shakes)
1/8 cup red wine vinegar
1/8 cup plus 1 teaspoon apple cider vinegar
Juice of 1 lemon
1/2 cup extra virgin olive oil
1 can (standard size) each red kidney beans, cannelini beans (white kidney), black beans, and garbonzo beans (chick peas).
Using a minichop or the small bowl of your food processor (or a knife and lots of patience) dice the shallot and garlic until superfine.
Transfer to a bowl add all of the herbs, vinegar, and lemon juice and whisk throroughly. Drizzle the oil in while whisking.
Drain and rinse the beans lightly, reserving some of the starch water from either the red or white beans (no more than a quarter cup) Shake to remove excess water.
Pour beans into a 2 quart container, stir, add reserved starch water, add vinagrette, stir to incorporate, cover and chill 24 hours.