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PdfSoak the beans in cold water for 8 hours or longer. Drain and discard the soaking water. Rinse under cold water and drain again.
Combine the beans with 6 cups cold water in a medium saucepan over medium-high heat. When the water begins to boil, lower the heat and simmer, uncovered, 1 to 1.5 hours, until the beans are tender. Turn off the heat and set aside.
Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook about 5 minutes, just until it begins to turn brown. Add the anchovies and use a wooden spoon to mash them into the oil. They should dissolve quickly. Stir in the parsley and vinegar and continue cooking about 5 minutes longer.
Drain the beans and add to the anchovy sauce. Season cautiously, because the anchovies are salty, with salt and pepper to taste and mix well. Serve at room temperature.