Cranberry Bean-and-Squid Salad

• 3 1/2 pounds fresh cranberry beans, shelled (3 1/4 cups)
• 1 small carrot
• Bouquet garni: 3 thyme sprigs, 3 parsley sprigs, 1 bay leaf, 1/2 celery rib
• 8 garlic cloves, peeled and smashed
• 2 medium yellow onions, 1 halved, 1 diced
• 3 medium tomatoes,1 halved; 2 peeled, seeded and diced
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 pound cleaned squid, bodies cut into 1/2-inch rings
• Piment dEspelette or cayenne
• 1 small fennel bulb, diced
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped chives
• 2 tablespoons red wine vinegar
• 12 basil leaves, thinly sliced crosswise
• 1 jarred roasted red pepper, drained and julienned
• Black pepper

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

cranberry beans, carrot, bouquet garni, garlic, yellow onions, kosher salt, extravirgin olive oil, bodies, piment, fennel bulb, parsley, chives, red wine vinegar, basil, red pepper, black pepper

Taken from www.foodandwine.com/recipes/cranberry-bean-and-squid-salad (may not work)