Herbed Mixed Bean Salad with Peppers

Ingredients

1. 1 1/2 cups dried speckled beans (3/4 pound), such as borlotti, soaked overnight
2. 1/2 cup dried black beans (4 ounces), soaked separately overnight
3. 2 quarts chicken stock or canned low-sodium chicken broth
4. Salt
5. 2 1/2 pounds fava beans, shelled (about 1 1/4 cups)
6. 1/2 cup extra-virgin olive oil
7. 2 red bell peppers, cut into 1/4-inch dice
8. 1 green bell pepper, cut into 1/4-inch dice
9. 1 yellow bell pepper, cut into 1/4-inch dice 1 medium onion, minced
10. 1 medium onion, minced
11. 1/2 cup coarsely chopped cilantro
12. 1/4 cup coarsely chopped chervil
13. 1/4 cup coarsely chopped tarragon
14. 4 teaspoons red wine vinegar
15. 1 teaspoon Dijon mustard
16. Freshly ground black pepper

1. Drain the beans that have been soaking overnight. In a medium saucepan, bring 5 cups of chicken stock, 2 1/2 cups of water and the speckled beans to a simmer over moderate heat. In another saucepan, bring the remaining 3 cups of stock, 1 cup of water and the black beans to a simmer over moderate heat. Cook the beans until tender, adding water when needed to keep the level of the liquid 1/2 inch above the beans. The speckled beans will take about 2 1/2 hours and the black beans about 1 hour. Season with salt. Drain the beans and put them in a large bowl.
2. While the dried beans are cooking, blanch the shelled fava beans in boiling salted water for 1 minute. Lift them from the boiling water with a slotted spoon, chill them in ice water and drain. Pinch the favas out of their skins. Return them to the boiling water and cook until just tender, about 4 minutes. Drain the favas and add them to the beans in the bowl.
3. In a medium skillet, heat 2 tablespoons of the olive oil. Add the bell peppers and cook over moderate heat until beginning to soften, 3 to 4 minutes. Add the peppers to the beans in the bowl.
4. Add the onion, cilantro, chervil and tarragon to the beans. Whisk the remaining 6 tablespoons of olive oil with the vinegar and mustard; season with salt and pepper. Toss the bean salad with the dressing and refrigerate until chilled. Check the seasoning before serving.