Haricot Bean Salad

• 200 g (7 oz/1 cup) dried haricot (navy) beans
• 2

The day before, soak the beans in a large volume of water. The next day, drain and rinse with fresh cold water. Put in a large saucepan, cover well with water and bring to the boil. Simmer for a good hour (or 30 minutes in a pressure cooker). Drain in a colander, cool a little, then remove and discard the loosened skins; leave the beans to cool completely. Combine the tomatoes, onion and parsle