White beans with mustard & bacon

! kg	Cooked white beans (dried weight)
	Cooking liquor from cooked beans
10 cloves	Garlic (crushed)
1 kg	Pancetta lardons
8 inner stalks	Celery (fine sliced)
8	Banana shallots (fine sliced)
12 tbsp	Pommery whole grain mustard
150 ml	Red wine vinegar
330 ml	Olive oil
½ bunch	Tarragon (picked & chopped)
1 bunch	Flat parsley (picked & chopped)

Method

1.      Reduce the cooking liquor from the beans to a thick concentrated sauce consistency.

2.      Fry the pancetta in 80 ml of the olive oil until golden, then add the shallots & celery & cook until al dente, then add the cooked beans & remove from the heat.

3.      Mean while whisk together the garlic, mustard, vinegar, bean liquor before slowly adding the olive oil to form a dressing.

4.      Mix the herbs & the dressing through the beans.

5.      Adjust seasoning.

6.      Serve lightly warmed.