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Combine beans, water, 1/2 teaspoon salt, cumin, fennel, and bay leaf in 1-gallon pot and bring to over high heat.
Lower heat and for 25-30 minutes or until beans are tender. Remove bay leaf and drain beans in colander.
Whisk together lime juice, remaining 1/2 teaspoon salt, and olive oil. Pour over warm beans.
When beans have cooled, toss together with radish, scallions, and tarragon.
Season to taste with salt and pepper.
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