Rinse the dried white beans thoroughly under cold water, then place them in a large pot and cover with about 2 inches of fresh water. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 60-90 minutes until the beans are completely tender but still hold their shape. The cooking time depends on the age and dryness of your beans—start checking at 60 minutes. Drain the cooked beans in a colander and spread them on a sheet pan to cool completely. I like to rinse the hot beans with cold water to stop them from cooking further, which helps them maintain their creamy texture.

While the beans cook, prepare your mise en place by halving the cherry tomatoes into 1/2-inch pieces, finely dicing the red onion into 1/4-inch pieces, and chopping the sun-dried tomatoes into bite-sized pieces. Roughly chop the parsley and tear the mint leaves by hand—I prefer tearing mint rather than cutting it, as it bruises less and releases more aroma. Mince the garlic cloves freshly just before you make the dressing to capture their best flavor. Set all prepped ingredients aside until ready to assemble.

In a small bowl, mash the anchovy fillets with a fork into a paste, which helps distribute their umami flavor evenly throughout the dressing rather than having chewy pieces. Add the minced garlic, red wine vinegar, and Dijon mustard, stirring to combine. While whisking constantly, slowly drizzle in the olive oil to create an emulsified dressing that will coat the beans evenly. Season with a pinch of salt, freshly ground black pepper, the red pepper flakes, and lemon zest. Taste and adjust seasoning as needed—the dressing should be bold since it's the only source of seasoning for the entire salad.

In a large serving bowl, combine the cooled beans from Step 1 with the prepared cherry tomatoes, sun-dried tomatoes, red onion, parsley, and mint from Step 2. Pour the vinaigrette from Step 3 over the salad and gently toss everything together until the beans and vegetables are well coated. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld and the beans to absorb the dressing.