Herbed Mixed Bean Salad With Peppers

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1 1/2 cups dried speckled beans (3/4 pound), such as borlotti, soaked overnight

1/2 cup dried black beans (4 ounces), soaked separately overnight

2 quarts chicken stock or canned low-sodium chicken broth


2 1/2 pounds fava beans, shelled (about 1 1/4 cups)

1/2 cup extra-virgin olive oil

2 red bell peppers, cut into 1/4-inch dice

1 green bell pepper, cut into 1/4-inch dice

1 yellow bell pepper, cut into 1/4-inch dice 1 medium onion, minced

1 medium onion, minced

1/2 cup coarsely chopped cilantro

1/4 cup coarsely chopped chervil

1/4 cup coarsely chopped tarragon

4 teaspoons red wine vinegar

1 teaspoon Dijon mustard

Freshly ground black pepper

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