From: Famous Vegetarians and their Favorite Recipes
1/2 lb dried small white beans
2 Tb tarragon vinegar
5 Tb olive oil
1 tsp French Pommery mustard
1 Tb shallots, finely chopped
1 Tb each of fresh parsley, tarragon, and chives, coarsely chopped
freshly ground black pepper
1. In a large bowl soak the beans for two or three hours. Cook the beans for one hour, until they are soft, but not too soft. Just before they are done, add sea salt to taste.
2. While the beans are cooking, make a dressing of the vinegar, oil, mustard, and chopped shallots. Drain the beans, and while they are still warm, add the chopped herbs and dressing. Mix the dressing into the sald with your fingers.
3. Let stand for an hour or two before serving so that the beans and dressing are well married.
Napoleon ate this for lunch every other day during his exile on Saint Helena, according to Jane Grigson in her cookbook “Good Things’.