Soak the beans overnight.

Rinse the beans carefully and place them in a large pot.

Add the garlic cloves, cherry tomatoes, bunch of parsley, and bay leaves, all rinsed well.

Also add salt and olive oil.

Cover the beans with water and let them cook over very low heat for about 1-2 hours.

Once cooked, drain them and let them cool.

Meanwhile, prepare a pinzimonio by mixing olive oil, lemon juice, chili powder, and salt.

Mix the pinzimonio vigorously with a fork.

Pour the pinzimonio over the cooled beans and let them marinate for about 10 minutes.

Finally, serve the beans with pinzimonio as a side dish, perhaps accompanied by some crostini.