• 250 g  dried haricot beans
• 1  coarsely chopped onion
• 2 branches  chopped celery
• 4 tbsp Reims vinegar 
• 2 tbsp olive oil  
• 2  crushed garlic cloves
• 3 sprigs  thyme
• 2  mature tomatoes, seeded and chopped
• 1/2  peeled cucumber, seeded and cut into half rounds
• 4 tbsp parsley 
•  salt 
•  pepper 

Soak the haricot beans overnight in cold water.
In a casserole, mix them with the onion and celery, cover with water, bring to the boil and cook for 30 minutes over a low heat.
Salt and continue the cooking for 30 minuets or until the haricot beans have just become tender.
Drain and pour into a salad bowl.
In the casserole heat the vinegar, the olive oil, the garlic and thyme over a low heat and add the haricot beans.
Leave to simmer 10 minutes.
Add the tomatoes and cucumber to reheat.
Powder with parsley and serve.