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1
Preheat the oven to 300 degrees F.
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2
Place the cleaned beans into a medium saucepan.
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3
Add water to just cover and a generous pinch of salt.
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4
Bring the water to a boil over high heat then reduce to a simmer and let simmer until the beans are tender, about 10 minutes.
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5
In a 12 to 14-inch saucepan, heat 2 tablespoons olive oil over a medium-high flame until hot but not smoking.
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6
Add the onion, celery and parsley and cook, stirring occasionally, until the onion and celery soften and turn a light golden brown, about 5 minutes.
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7
Add the lightly browned vegetables to the pot of beans.
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8
Bring the liquid back to a boil and then reduce to a simmer.
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9
Let simmer for 20 minutes more, until the beans have softened and cracked open, yielding a dry mixture.
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10
In a small saucepan over low heat, heat the milk and add the flour, stirring with a wooden spoon until the flour dissolves completely into the milk and the liquid is homogenous, about 3 minutes.
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11
Remove from the heat.
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12
Crack the eggs into a large mixing bowl and, using a whisk or fork, beat until homogenous.
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13
Add the bean mixture, the Parmigiano, and the milk mixture.
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14
Mix with a wooden spoon until well combined, about 3 minutes.
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15
Lightly oil a 6-inch round baking pan.
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16
Make sure you use a pan that can fit comfortably in another pan working as a hot water bath.
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17
Pour the bean mixture into the pan and, using the back of a wooden spoon, level the top.
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18
Cover the top of the pan tightly in aluminum foil.
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19
Place the filled pan in the larger pan and fill the larger pan with hot water until it comes halfway up the sides of the filled pan.
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20
Place in the oven and cook until the custard is cooked through the center but yields slightly when pressed, about 1 hour.
