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1
In a large saucepan, cover the beans generously with water.
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2
Add 1 garlic clove and bring to a boil.
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3
Cover partially and simmer over low heat until the beans are almost tender, about 1 hour and 45 minutes.
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4
Add 1 1/2 teaspoons of salt and simmer until the beans are tender, about 20 minutes longer.
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5
Measure out and reserve 1/4 cup of the bean cooking liquid.
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6
Meanwhile, preheat the broiler.
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7
Flatten the red peppers with your hands and brush the skins with oil; arrange skin side up on a baking sheet.
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8
Broil 5 inches from the heat for about 8 minutes, or until the skins are blistered and charred in places.
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9
Transfer the peppers to a plate and stack them to steam and cool.
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10
Remove the skins and slice the peppers lengthwise into 1-inch strips.
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11
In a shallow bowl, pour the water over the bread and set aside for 5 minutes.
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12
Coarsely chop the 1 remaining garlic clove.
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13
In a food processor, combine the bread with the garlic, pine nuts, lemon juice, olive oil and 1/4 teaspoon salt.
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14
Add the reserved 1/4 cup of warm bean cooking liquid and puree until the sauce is smooth.
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15
Transfer to a serving bowl.
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16
Drain the beans thoroughly.
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17
Add them to the sauce along with 2 tablespoons of the parsley; fold them into the sauce.
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18
Season with salt and pepper.
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19
Garnish with the red peppers, olives and the remaining 1 tablespoon of parsley and serve.
