First you need to cook the beans. We do everything as it should be: soak, cook until soft (but do not let it boil too much), throw it on a sieve, wash it.
And while the beans are cooking, we'll do the dressing. Pour the olive oil into a small bowl, toss in a couple of cloves of garlic and half a teaspoon of rosemary. We put it on the fire. As soon as we feel the smells and hear the crackling-remove from the heat and leave for 20 minutes, so that the smells have time to soak the oil.
Then we pull out the garlic, and filter the oil through a strainer (and if the rosemary is fresh, just pull out the sprig).
In a blender cup, add: garlic, pulled from the oil, grated parmesan, a couple of anchovies, lemon zest and juice, black freshly ground pepper and salt. We punch, adding there also a little of our fragrant oil. But not all of them-we leave some of them.
Now you can collect the salad. Add the dressing to the beans and mix gently. We leave it for a while, so that the flavors are mixed. In the meantime, cut the tomatoes into halves and coarsely chop the parsley.
Add the remaining oil, tomatoes and parsley to the beans in the previous step. Once again, gently mix.