Bean salad

Go through the beans, rinse and soak in cold water for 12 hours. Cook in the same water with salt and thyme over a low heat under a lid for 1 hour. Cut the stem of the nomadic celery into 1cm-thick slices, peel the celery root and carrots and cut into small cubes, cut the onions into rings. Fold the vegetables into a sauté pan, add 1-
1. 5 cups of water and simmer under the lid for 15 minutes. Drop on a sieve and let the liquid drain. Put the beans with vegetables in a salad bowl, pour over the vegetable oil mixture with vinegar and sprinkle with chopped halves of olives. Let the salad brew under the lid for half an hour, garnish with strips of sweet pepper, herbs and serve.