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1
Place beans in large saucepan.
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2
Add enough water to cover beans by 2 inches.
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3
Bring to boil.
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4
Boil 2 minutes.
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5
Remove saucepan from heat.
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6
Cover and let stand 1 hour.
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7
Drain beans.
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8
Return beans to same saucepan.
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9
Add celery stalks, carrots, onions, pepper, cloves and bay leaf.
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10
Add enough water to cover by 2 inches.
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11
Bring to boil over high heat.
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12
Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes.
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13
(Beans and vegetables can be prepared 1 day ahead.
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14
Cover and refrigerate.)
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15
Drain beans, reserving 1/3 cup cooking liquid.
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16
Discard vegetables, cloves and bay leaf.
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17
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
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18
Add minced garlic and saute 30 seconds.
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19
Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid.
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20
Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce.
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21
Remove from heat.
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22
Season with salt and pepper.
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23
Preheat broiler.
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24
Arrange bread on large baking sheet.
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25
Brush top of each bread slice with remaining 2 tablespoons oil.
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26
Rub with cut side of garlic clove halves.
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27
Broil bread until lightly toasted.
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28
Transfer bread to plates.
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29
Spoon bean mixture atop bread.
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30
Sprinkle with remaining parsley.
