Instructions: 1) Sort and wash beans, and place in a medium saucepan. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat, and let stand, covered , 1 hour. Drain beans and set aside.

2. Heat oil in large Dutch oven over medium-low heat until hot. Add diced onion, celery, and carrot, and saute 1 minute. Cover, reduce heat, and cook 15 minutes. (Do not brown.) Add beans, 3 quarts water, salt and bay leaf. Bring to a boil; reduce heat and simmer, uncovered, 2 1/2 hours or until beans are tender. Discard bay leaf.

3. Preheat oven to 350 degrees.

4. Remove outer covering of whole garlic heads. Do not peel or separate cloves. Wrap each head in aluminum foil. Bake at 350 for 1 hour; let cool 10 minutes. Separate cloves, and squeeze garlic pulp into a bowl; discard skins.

5. Place 1 cup bean mixture, garlic pulp and pepper in food processor bowl, and process until smooth. Add to remaining bean mixture in Dutch oven; stir well. Cover and cook over low heat 10 minutes. Add parsley and remaining ingredients; stir well.

Yield: 11 (1-cup) servings.

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