Place saucepan over medium heat and bring liquid to a simmer. Reduce to a bare simmer and cook until beans are very tender, adding water as necessary to keep beans covered by about 1/2 inch, 1 to 1 1/2 hours (depending on freshness of beans). Drain beans. 

 

Using a paring knife, cut zest from 1 orange and the lemon, avoiding white pith. Thinly slice zest and set aside. 

 

Using a sharp paring knife, trim off the tops and bottoms of oranges. Stand 1 orange on end and carefully cut peel and pith from flesh, following the curve of the fruit from top to bottom. Cut each section away from membranes. Repeat with remaining orange. Put orange sections in a large bowl. 

 

Juice lemon. Roughly chop 1 apple; thinly slice remaining apple. To bowl with oranges, add 1 teaspoon lemon juice, half of sliced apple, cabbage, 2 tablespoons oil, parsley and generous pinch salt. Gently stir to combine. Set aside salad. Toss remaining sliced apple with remaining lemon juice, set aside.

 

In a large saucepan, heat remaining 3 tablespoons oil over medium-high heat until hot but not smoking. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add beans, zests, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Reduce heat to low and cook, covered, until mixture is fragrant and zests are tender, about 15 minutes. Stir in chopped apple and cook, covered, until apple is softened, about 3 minutes more. 

 

Divide beans among 4 serving plates, garnish with reserved apple slices and pinch pepper. Drizzle with oil. Serve with the salad.