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1
Soak the beans in 3 cups cold water for 12 hours or overnight.
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2
Drain and transfer into a large saucepan with the bay leaves.
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3
Pour in cold water so the beans are covered by 2 inches and bring to a simmer over medium heat.
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4
Cover and cook for 45 minutes to an hour (or according to package instructions), until the beans are tender but not mushy.
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5
Check the water level from time to time, and add more if it runs a little low.
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6
Thirty minutes into the cooking, add 1 1/2 teaspoons of the salt.
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7
(The beans can be prepared up to a day ahead).
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8
While the beans are cooking, combine the walnuts, arugula (reserve a few leaves for garnish if desired), oil, lemon juice, shallot, and the remaining 1/2 teaspoon salt in a food processor or in a mortar.
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9
Process or grind with a pestle until the mixture forms a paste-like dressing.
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10
(The dressing can be prepared up to a day ahead.
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11
It can also be used in potato or chicken salad, or as a sandwich spread).
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12
Drain the beans and let cool for a minute.
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13
Pour the dressing into a salad bowl, add the beans, and toss gently to coat.
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14
Garnish with the reserved arugula and serve while still warm.
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15
The leftovers are just as good the next day, cold or gently reheated.
