Drain soaked beans, place in 4-quart saucepan with 8 cups water and bring to a boil. Lower heat to high simmer and cook until tender, yet slightly firm to the bite. Drain and cool. Place cool beans in a mixing bowl and add onion, mint and extra virgin olive oil. Season with salt and pepper, toss to coat and set aside.
Place remaining half cup of oil into a blender and add chilis, pepper flakes and capers and blend until smooth. Remove to bottle with lid and set aside.
Preheat grill.
Clean and gut anchovies and place on hottest part of grill, and cook through, about 1 minute per side. Meanwhile, add vinegar to bean mixture and toss to mix. Add Frisee and stir to coat. Place on platter. Remove fish from grill, arrange around salad and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	541.27 Kcal (2266 kJ)
Calories from fat	215.27 Kcal
		% Daily Value*
Total Fat	23.92g	37%
Cholesterol	102.04mg	34%
Sodium	205.9mg	9%
Potassium	1447.93mg	31%
Total Carbs	35.79g	12%
Sugars	4.9g	20%
Dietary Fiber	11.97g	48%
Protein	45.18g	90%
Vitamin C	9.4mg	16%
Iron	8.5mg	47%
Calcium	311.1mg	31%

Amount Per 100 g
Calories	199.4 Kcal (835 kJ)
Calories from fat	79.3 Kcal
		% Daily Value*
Total Fat	8.81g	37%
Cholesterol	37.59mg	34%
Sodium	75.85mg	9%
Potassium	533.4mg	31%
Total Carbs	13.18g	12%
Sugars	1.81g	20%
Dietary Fiber	4.41g	48%
Protein	16.65g	90%
Vitamin C	3.5mg	16%
Iron	3.1mg	47%
Calcium	114.6mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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