-
1
The night before: soak the beans in cold water to cover by an inch, overnight.
-
2
Combine the fennel seed, 1 teaspoon red pepper flakes, 2 garlic cloves, parsley, lemon zest and mustard in a food processor.
-
3
Puree, scraping the sides as needed, to form a smooth paste.
-
4
With motor running, slowly drizzle in 1/2 cup olive oil to form an emulsion.
-
5
Slather the marinade on the squid and season with salt and pepper.
-
6
Cover and refrigerate overnight.
-
7
Strain the beans, place in a saucepan, and cover with cold water.
-
8
Add the bay leaves, 1/2 onion and the 2 remaining garlic cloves.
-
9
Bring to a boil over medium heat, reduce heat to low, and simmer until tender, about 1 hour.
-
10
Strain the beans, reserving some of the liquid, and discard the bay leaves, onion and garlic.
-
11
Place a saute pan over medium heat, and add remaining 1 tablespoon olive oil.
-
12
Dice the remaining onion and add with the fennel and carrots.
-
13
Add a pinch salt and cook until the vegetables are tender, about 3 minutes.
-
14
Add the beans, cumin and remaining 1/4 teaspoon red pepper flakes.
-
15
Mix, moistening with a bit of the bean liquid.
-
16
Season with salt and pepper to taste and take it off the heat.
-
17
Preheat a grill for cooking over high heat.
-
18
Grill the squid on the hottest part of the grill for a minute per side, letting it brown slightly in places.
-
19
Remove squid from heat, squeeze the lemon juice over it, and slice the tubes into thin rings.
-
20
Stir into the bean salad and sprinkle with Espelette pepper.
-
21
Serve warm with crusty bread, drizzling the unused marinade on top.
