Cranberry Bean-and-Squid Salad

1. 1

   In a medium saucepan, cover the beans with 8 cups of water.

2. 2

   Add the carrot, bouquet garni, 4 of the garlic cloves and the halved onion and tomato and bring to a boil.

3. 3

   Reduce the heat and simmer until the beans are tender, about 40 minutes.

4. 4

   Remove from the heat, stir in 1 teaspoon of salt and let cool.

5. 5

   Drain the beans.

6. 6

   Discard the garlic cloves, onion, tomato, carrot and bouquet garni.

7. 7

   Meanwhile, in a skillet, heat 1 tablespoon of the olive oil.

8. 8

   Season the squid with salt and piment dEspelette, and cook over high heat until just white, 2 minutes.

9. 9

   With a slotted spoon, transfer the squid to a bowl.

10. 10

    Add 1 tablespoon of the olive oil to the skillet along with the diced onion and fennel and the remaining 4 garlic cloves.

11. 11

    Cook over moderately low heat until softened, about 5 minutes.

12. 12

    Stir in the diced tomatoes and cook until softened, about 5 minutes.

13. 13

    Return the squid to the skillet and cook until warmed through, about 5 minutes.

14. 14

    Transfer the squid and vegetables to a large serving bowl and let cool.

15. 15

    Add the beans to the bowl along with the parsley, chives, vinegar, basil, roasted red pepper and remaining 2 tablespoons of olive oil.

16. 16

    Season with salt and black pepper and serve.

* Per serving · 4 servings · Values may vary.