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1
In a medium saucepan, cover the beans with 8 cups of water.
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2
Add the carrot, bouquet garni, 4 of the garlic cloves and the halved onion and tomato and bring to a boil.
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3
Reduce the heat and simmer until the beans are tender, about 40 minutes.
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4
Remove from the heat, stir in 1 teaspoon of salt and let cool.
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5
Drain the beans.
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6
Discard the garlic cloves, onion, tomato, carrot and bouquet garni.
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7
Meanwhile, in a skillet, heat 1 tablespoon of the olive oil.
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8
Season the squid with salt and piment dEspelette, and cook over high heat until just white, 2 minutes.
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9
With a slotted spoon, transfer the squid to a bowl.
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10
Add 1 tablespoon of the olive oil to the skillet along with the diced onion and fennel and the remaining 4 garlic cloves.
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11
Cook over moderately low heat until softened, about 5 minutes.
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12
Stir in the diced tomatoes and cook until softened, about 5 minutes.
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13
Return the squid to the skillet and cook until warmed through, about 5 minutes.
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14
Transfer the squid and vegetables to a large serving bowl and let cool.
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15
Add the beans to the bowl along with the parsley, chives, vinegar, basil, roasted red pepper and remaining 2 tablespoons of olive oil.
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16
Season with salt and black pepper and serve.
