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1
Preheat oven to 350 degrees.
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2
Drain and rinse beans.
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3
Place in medium large pot with onion, bay leaf, and enough water to cover by 2 inches.
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4
Bring to a boil, reduce to barely a simmer, cover and cook very gently 30 minutes.
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5
Add 1 teaspoon salt and 1/2 teaspoon pepper, and a little more water if water in pot does not cover beans, cover, and continue cooking 3050 minutes, until the beans are very soft.
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6
Drain beans, reserving cooking liquid.
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7
Discard onion halves and bay leaf.
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8
Meanwhile, slice off 1-inch from the pointy end of each garlic head.
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9
Place garlic heads, cut side up, in center of large sheet of foil.
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10
Drizzle over 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt.
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11
Bring ends of foil up and fold foil over to close.
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12
Roast in oven for one hour until soft and golden.
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13
Unwrap foil and allow garlic to cool.
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14
When cool, hold each head over blender and squeeze gently to extract the soft pulp.
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15
Discard garlic skins.
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16
Add 1/2 cup bean cooking liquid and puree until smooth.
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17
Add cooled beans and puree, scraping down sides frequently and adding more cooking liquid if necessary, until smooth but still fairly thick.
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18
Drizzle in olive oil with machine running and puree until satiny.
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19
Taste and adjust seasoning.
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20
Serve.
