Creamy White Beans on Toast

Quick Summary: Hearty dried white beans are slow-simmered with aromatics until tender, then mashed into a creamy mixture and served over thick slices of toasted sourdough.
Source: Traditional

>> servings: 2
Rinse @dried white beans{1%cup}; place in a #pot{} with @water{4%cups}, @yellow onion{½}, peeled and quartered, @garlic cloves{3}, smashed, @bay leaf{1}, @parmesan rind{1%small piece}, @olive oil{1%Tbsp}, and @kosher salt{1%tsp}.
 
Bring to a gentle simmer; cook covered until beans are tender and creamy, about ~timer{1½%h}, topping up water as needed.
 
Remove and discard the onion, bay leaf, and cheese rind; reserve the bean broth.
 
Mash roughly ¼ of the beans using a #food mill{} or #fork{} and return the mash to the pot.
 
Add ½–1 cup of the reserved broth and another @olive oil{1%Tbsp}; simmer for ~timer{5%min} until thick and glossy. Season with more @kosher salt{} to taste.
 
Fold in @flat-leaf parsley, minced{2%Tbsp} and the last @olive oil{1%Tbsp} off the heat.
 
Toast @sourdough bread, thick slices{4}; rub with a cut garlic clove if you like.
 
Spoon the beans over the toast, drizzle with more olive oil, and top with @lardo or parmesan shavings (optional){} if using.