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300 g white beans
2 liters of water
2 carrots
1 parsnip, cut into 4 lengthwise
1 onion, halved
Salt
Pepper
1 tbsp mustard
1 tbsp olive oil
1 tsp vinegar
½ pickled pepper, cut into matchsticks
1 red onion, sliced
Dill
Place the beans in a pot, add 1 liter of water, and boil them over medium heat for 30 minutes.
Drain the beans, then boil them again in another liter of water for another 30 minutes.
Add the carrots, parsnip, and onion, season with salt, then cover and cook for an additional 30 minutes.
Transfer the beans to a large bowl and let them cool.
In a small bowl, mix a pinch of salt and pepper with the mustard, olive oil, and vinegar.
In the large bowl, combine the cooked beans with the pickled pepper and red onion.
Serve the salad garnished with dill and topped with the mustard dressing.