White Beans with Persillade (Garlic & Parsley)

(recipe from a magazine, not sure which one)

Serves 6-8.

Soak 2 c. flageolet or navy beans in a large bowl of water to cover for at least 4 hours at room temperature (or overnight in the refrigerator). Drain. Heat 2 Tbsp. olive oil in a large heavy-bottom pot over medium heat. Add 1 whole, peeled, large yellow onion and brown on all sides, about 15 minutes. Add the beans and water to cover by about 1 inch. Reduce the heat to low, season with salt and pepper to taste, and cook until beans are tender, about an hour or two. Serve garnished with a mixture of 1/4 c. finely chopped fresh parsley and 2 peeled, finely chopped, large garlic cloves.

(These beans are the bomb! Yes, the onion just sits whole in the middle of the beans. But when all is cooked, just cut the onion apart and mix in. The whole thing is creamy deliciousness. Reminds me of the white bean appetizer at Nodding Head, Colleen - remember?)