300g white beans,
1 clove garlic,
1 large shallot or 3 small ones,
1 tbsp. aged wine vinegar,
1 tbsp. old-fashionned honey mustard,
3 tbsp. peanut oil,
2 tbsp. walnut oil,
salt, freshly crushed pepper,
freshly crushed parsley,
150g smoked mackerels.
To cook the beans:
Depending on time available, soak the beans for a few hours in cold water or cook for 30 minutes in cold water, then discard the water.
Cook the beans again either for 1:30 hour in cold water, if they have been just soaked, or for 1:15 hour in hot water if they have been previously cooked. Bring to the boil.
Add the onion stuck with cloves and garlic. Add a tsp. of salt halfway through the cooking time. To check if the beans are well cooked, taste one. If it's good, then strain the beans and put them under running cold water to cool down. Remove the garlic and onions.
In a salad bowl: mix the mustard, the vinegar, the salt and some pepper. Add the minced shallots and the two oils while stirring the mixture, in order to obtain a homogeneous sauce (shallots allow the vinaigrette not to turn sour).
Put the cooled beans in the bowl with the organic honey mustard sauce. Add sliced pickles and diced tomatoes, toss well and sprinkle with chopped parsley.