White Bean and Arugula Salad

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3/4 pound dried cannellini beans

2 tablespoons plus 1/2 cup good olive oil

1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds

2 ounces sun-dried tomatoes in oil, drained and small-diced

4 teaspoons minced garlic (4 cloves)

2 teaspoons minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

2 ounces thinly sliced prosciutto, small-diced

1 teaspoon grated lemon zest

1/4 cup freshly squeezed lemon juice (2 lemons)

Kosher salt and freshly ground black pepper

2 ounces baby arugula