Ingredients

500g haricot beans, soaked in lots of water overnight 
1 tsp dried thyme
1 carrot and 1/2 red pepper
1 onion, studded with cloves
250g piece pancetta, cut into lardons (optional)
1/2 tin chopped tomatoes
50g olives
2 tsp dried parsley
1 tsp garlic paste
1 French shallot, finely sliced
1 heaped tsp Dijon mustard
1 tbs balsamic vinegar
5  tbsp extra virgin olive oil
Salt and pepper

Method

For the vinaigrette: add the mustard and vinegar to a clean jar. Now add the  olive oil and season with salt and pepper. Shake well.

In a large saucepan add the haricot beans, thyme, carrot, and onion with cloves. Cover completely with cold water. Do not add salt at this stage. Bring slowly to the boil and then turn down to a simmer. Cook for about 40 minutes until tender.  Season very well with salt and pepper and drain off cooking liquid. Place in a large salad bowl.

In a pan fry the shalott, red pepper and pancetta cook until pancetta is crispy, drain off fat and add to the beans.  Add chopped tomatoes and remaining ingredients and dress with the vinaigrette.