|White beans||375 Milliliter, soaked (1 1/2 Cups)|
|Carrot||1 , sliced|
|Onion||1 , chopped|
|Celery seed||1 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Cooked red kidney beans||250 Milliliter (1 Cup)|
|Black eyed peas||250 Milliliter (1 Cup)|
|Vegetable oil||1 Teaspoon|
|Bacon slices||4 , diced|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Mustard||15 Milliliter (1 Tablespoon)|
|Raspberry wine vinegar||50 Milliliter (1/4 Cup)|
|Olive oil||125 Milliliter (1/2 Cup)|
Drain beans and place in large saucepan.
Add carrot, 1 chopped onion, celery seed, bay leaves, basil and parsley.
Pour in enough water to cover by 2 in (5 cm).
Partially cover and cook 1 1/2 hours, skimming as necessary during cooking.
Drain beans and vegetables; transfer to salad bowl.
Add kidney beans and peas; toss and set aside.
Heat vegetable oil in small frying pan.
Cook bacon, remaining onion and garlic 3 to 4 minutes over medium-high heat or until browned.
Stir this into salad mixture.
Mix mustard, vinegar and oil together in small bowl; season well and whisk.
Pour over beans.