Soak beans for at least four hours or overnight.
Place beans in a large pot with 4 cups of water. Bring to a gentle boil and cook for 30 minutes until tender but not mushy. Drain and set aside.
Meanwhile, prepare the dressing. Whisk together ¼ cup olive oil, lemon juice, lemon zest, zata’ar, sumac, red chili flakes and salt. Set aside.
Heat a frying pan with 2 tbsp of olive oil over medium high heat. Add the beans and garlic. Fry for 4-6 minutes until hot and beginning to crisp.
Remove from heat and toss with dressing and season as necessary. Garnish with mint. Serve immediately.