Soak beans overnight in water. The next day add some thyme and the stock cube.
Place the potatoes on the beans and boil covered. Remove done potatoes earlier, let cool and peel.
Drain beans well. For the marinade mix well hot water and a little cooking water with the mustard, tomato puree and vinegar. Beat in oil. Giving beans and potatoes into a bowl and mix well with the marinade. Finely dice onion, cut peppers into quarters, remove seeds and cut into small strips. Combine all this ingredients with the chives to the beans. Season with salt and pepper. Marinade salad in the refrigerator covered about 30 minutes. Cut sheep cheese into small cubes and mix into the salad.