Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         plum tomatoes -- halved and seeded
   3      tablespoons   extra-virgin olive oil
                        kosher salt
                        black pepper, freshly ground
   2      teaspoons     mashed anchovy fillets or
                        -- paste or to taste
   1      tablespoon    roasted garlic
   2      cups          cooked white beans -- (3/4 cup dried)
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   2      cups          canned beans -- drained and
                        -- rinsed
   1      cup           red onions -- chopped
   2      tablespoons   capers -- drained and minced
   1      tablespoon    fresh mint -- minced
   3      cups          young arugula leaves
                        ***garnish***
                        mint sprigs

Preparation:

Prepare a charcoal fire. In a bowl, lightly toss the tomatoes with 1 tablespoon of the olive oil. Season with salt and pepper. Grill the tomato over hot coals until lightly colored but still firm. Or grill them. Set aside. In a large bowl, combine the remaining 2 tablespoons olive oil, the anchovy fillets, and the roasted garlic. Add the cooked white beans, red onions, capers, mint, and plenty of freshly ground black pepper. Toss to combine. Serve the bean salad on the arugula leaves, surrounded by the grilled tomatoes. Garnish with mint sprigs.