Place the beans, water and two teaspoons of the salt in a large bowl and cover. Let soak for 8 hours or overnight.
Once the beans have soaked, pour the beans and they're soaking liquid into a saucepan. Crush two cloves of the garlic and add them to the pot. Toss in the two bay leaves and place the pan over high heat. Bring the water to a boil, then reduce to a simmer. Cook the beans until tender and creamy, about 35 minutes.
Remove and discard the garlic cloves and the bay leaves. Drain the beans and transfer them to a bowl. Set aside to cool.
While the beans are cooling, place the onion in a small bowl and add ½ teaspoon of the remaining salt. Toss to evenly disperse the salt and set the onions aside.
Place a large pot of water over high heat. Bring the water to a boil, then add a generous sprinkling of salt. Toss in the tortellini and cook them according to the package's direction. Drain and rinse the tortellini and set aside.
Mince the remaining cloves of garlic and place them in a small bowl. Add the olive oil, vinegar, oregano, crushed red pepper flakes, and the remaining salt. Whisk to combine.
Place the beans, tortellini, onions, feta, banana peppers, and cucumbers in a large bowl. Pour the dressing over top and toss to coat. Garnish the salad with mint leaves and pea shoots. Serve immediately.