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1
Drain the beans that have been soaking overnight.
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2
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.
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3
In another saucepan, bring the remaining 3 cups of stock, 1 cup of water and the black beans to a simmer over moderate heat.
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4
Cook the beans until tender, adding water when needed to keep the level of the liquid 1/2 inch above the beans.
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5
The speckled beans will take about 2 1/2 hours and the black beans about 1 hour.
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6
Season with salt.
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7
Drain the beans and put them in a large bowl.
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8
While the dried beans are cooking, blanch the shelled fava beans in boiling salted water for 1 minute.
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9
Lift them from the boiling water with a slotted spoon, chill them in ice water and drain.
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10
Pinch the favas out of their skins.
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11
Return them to the boiling water and cook until just tender, about 4 minutes.
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12
Drain the favas and add them to the beans in the bowl.
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13
In a medium skillet, heat 2 tablespoons of the olive oil.
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14
Add the bell peppers and cook over moderate heat until beginning to soften, 3 to 4 minutes.
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15
Add the peppers to the beans in the bowl.
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16
Add the onion, cilantro, chervil and tarragon to the beans.
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17
Whisk the remaining 6 tablespoons of olive oil with the vinegar and mustard; season with salt and pepper.
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18
Toss the bean salad with the dressing and refrigerate until chilled.
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19
Check the seasoning before serving.
