Marcella Hazan's cannellini bean salad

From Marcella Hazan, via Rancho Gordo. Serves 6. 7 steps

1 cup dried beans	cook and drain; use while warm		toss	leave 1 hour, then toss again before serving
2 tablespoons onions	chopped	combine in a food processor and chop until creamy
3 fresh sage leaves
3 anchovy fillets
1/3 cup olive oil
1 tablespoon red wine vinegar
2 hard-boiled egg yolks
1 tablespoon parsley	chopped
salt
fresh ground pepper

If cooking the beans in advance, keep them in their liquid and warm them up gently before using.