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1
Place beans in large saucepan.
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2
Add in sufficient water to cover beans by 2 inches.
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3
Bring to boil.
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4
Boil 2 min.
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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 in celery stalks, carrots, onions, pepper, cloves and bay leaf.
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10
Add in sufficient 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 till beans are tender, stirring occasionally, about 45 min.
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13
(Beans and vegetables can be prepared 1 day ahead.
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14
Cover and chill.)
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15
Drain beans, reserving 1/3 c. cooking liquid.
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16
Throw away vegetables, cloves and bay leaf.
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17
Heat 2 Tbsp.
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18
extra virgin olive oil in heavy large skillet over medium-high heat.
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19
Add in chopped garlic and saute/fry 30 seconds.
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20
Add in 2 c. beans (reserve remaining beans for another use), both cheeses, 3 Tbsp.
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21
parsley, 2 Tbsp.
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22
butter, rosemary, sage and reserved 1/3 c. cooking liquid.
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23
Stir till cheeses and butter heat, whisking constantly and mashing come of beans to create thick chunky sauce.
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24
Remove from heat.
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25
Season with salt and pepper.
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26
Preheat broiler.
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27
Arrange bread on large baking sheet.
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28
Brush top of each bread slice with remaining 2 Tbsp.
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29
oil.
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30
Rub with cut side of garlic clove halves.
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31
Broil bread till lightly toasted.
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32
Transfer bread to plates.
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33
Spoon bean mix atop bread.
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34
Sprinkle with remaining parsley.
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35
This recipe yields 6 appetizer servings.
