Step 1

Peel the onion and chop coarsely. Peel the garlic cloves and crush with the side of a knife.

Step 2

In a 2-quart saucepan combine the onion, garlic and beans. Cover with 2 cups of stock and cook over medium-high heat until the beans are very soft and tender, about 1 hour and 25 minutes. Add the remaining stock as needed so the beans do not dry out. When the beans are tender, remove from the heat and spoon into a bowl to cool.

Step 3

Puree the cooled beans in a blender or food processor with the olive oil until creamy and smooth. Spoon the mixture into a large bowl and fold in the Parmesan and parsley. Add salt and pepper to taste. Cover and refrigerate.

Step 4

Serve with lavosh crackers and crudites.