3 cups dried Tongue of Fire or borlotti (cranberry) beans
1 small carrot, peeled
1 celery rib
1 small yellow onion, peeled, studded with 2 whole cloves
Bouquet garni: fresh thyme sprig, bay leaf and 6 black peppercorns wrapped in a cheesecloth bag
Salt as needed
1 tablespoon anchovies, minced to a paste
1 teaspoon garlic, minced to a paste
2 tablespoons lemon juice
Salt and freshly ground pepper
6 tablespoons extra virgin olive oil
Rinse the beans and place in a large bowl. Cover with 12 cups cold water and soak, refrigerated, for about 12 hours. Drain. Put the beans in a large pot; add the carrot, celery, onion, bouquet garni and 12 cups cold water. Bring to a simmer over high heat, reduce heat to maintain a bare simmer and cook until the beans are just tender, about 45 minutes to 1 hour. Remove from heat, season to taste with salt and let cool in the liquid.
Anchovy vinaigrette: Combine the anchovies, garlic, lemon juice, and salt and pepper to taste in a bowl. Gradually whisk in the oil. Taste and adjust seasoning. To serve, drain the beans and place in a large skillet. Add the anchovy vinaigrette and reheat over low heat. When warm (not hot), transfer to a serving platter, top with shavings of Parmesan and chopped parsley.