How to Make It
In a medium saucepan, cover the beans with 8 cups of water. Add the carrot, bouquet garni, 4 of the garlic cloves and the halved onion and tomato and bring to a boil. Reduce the heat and simmer until the beans are tender, about 40 minutes. Remove from the heat, stir in 1 teaspoon of salt and let cool. Drain the beans. Discard the garlic cloves, onion, tomato, carrot and bouquet garni.
Meanwhile, in a skillet, heat 1 tablespoon of the olive oil. Season the squid with salt and piment d’Espelette, and cook over high heat until just white, 2 minutes. With a slotted spoon, transfer the squid to a bowl.
Add 1 tablespoon of the olive oil to the skillet along with the diced onion and fennel and the remaining 4 garlic cloves. Cook over moderately low heat until softened, about 5 minutes. Stir in the diced tomatoes and cook until softened, about 5 minutes. Return the squid to the skillet and cook until warmed through, about 5 minutes. Transfer the squid and vegetables to a large serving bowl and let cool.
Add the beans to the bowl along with the parsley, chives, vinegar, basil, roasted red pepper and remaining 2 tablespoons of olive oil. Season with salt and black pepper and serve.