Soak beans overnight & drain. Bring 2 qts. water to boil, add beans & return to a boil. Remove from heat and let stand one hour, drain & rinse. Heat olive oil on low, add bacon & shallots, cook 5 minutes. Add garlic, thyme & parlsey and cook 10 minutes. Add the mixture to the beans along with the chicken broth. Cook till beans are just tender, season with salt & pepper, add tomatoes when ready to finish the dish.
Salad & Sea Bass
Combine vinegar, mustard & shallots in a bowl. Whisk in the extra virgin olive oil to make an emulsion. Season with salt & pepper, transfer to non-reactive pan saucepan & warm over low heat. Gently reheat the beans and tomatoes. Toss the salad greens with half the warm vinaigrette and arrange around the plate.
Season sea bass lightly with salt & pepper. Add olive oil to coat nonstick pan and sear fish until bottom is slightly brown and edges are opaque, about 4 minutes. Turn fish and cook 2 minutes more. Spoon beans into center of plate surrounded by greens. Place sea bass in center over beans. Drizzle with the remaining vinaigrette and serve immediately.