Soak the Kidney beans overnight. To make it quicker (and easier on your refer Tip 1)
I rely on my pressure cooker for my beans.
Cooks them in flat 8-10 minutes (and I don't have to slave for hours cooking them over on stove top!).
Wash and prep the beans while the kidney beans are cooking. Remove the ends and cut them into 1 or 2" pieces.
I steam them seperately (given that they have different cooking time). The romano beans take a little more time to cook than the green and yellow wax beans.
You can also boil them by plunging them into a large pot of salted water.
and when bright and tender, immediately cooling the beans in an ice bath or under cool running water. I simply chose to steam them for less 5 minutes
and add them with the onions, bell pepper and cooked kidney beans. Set aside.
In another bowl or measuring cup, add the cider, honey (you might need anywhere from 2 to 3 tbsp of honey), oil and dill seed. Season with salt and pepper and whisk until combined.
Pour this dressing over the beans and
Cover with a plastic wrap and refrigerate for several hours or overnight, making sure to stir once in a while. I kept mine for 5 hours before serving it for dinner.