Recipe - Puree Of Red Kidney Beans And Roasted Garlic

1 One half cup Dried red kidney beans;
soaked overnight in
; cold water to cover
1 Onion; peeled, halved, and
; stuck with
2 Cloves
1 Bay leaf
1 One half teaspoon Salt
One half teaspoon Freshlyground black pepper
4 Plump heads of garlic
One half cup Extravirgin olive oil

Preheat oven to 350 degrees. Drain and rinse beans. Place in mediumlarge
pot with clovestuck onion halves, bay leaf, and enough water to cover by 2
inches. Bring to a boil, reduce to barely a simmer, cover and cook very
gently 30 minutes. Add 1 teaspoon salt and One half teaspoon pepper, and a
little more water if water in pot does not cover beans, cover, and continue
cooking 30 to 50 minutes, until the beans are very soft. Drain beans,
reserving cooking liquid. Discard onion halves and bay leaf. Meanwhile,
slice off 1inch from the pointy end of each garlic head. Place garlic
heads, cut side up, in center of large sheet of foil. Drizzle over 1
teaspoon olive oil and sprinkle with One half teaspoon salt. Bring ends of foil
up and fold foil over to close. Roast in oven for one hour until soft and
golden. Unwrap foil and allow garlic to cool. When cool, hold each head
over blender and squeeze gently to extract the soft pulp. Discard garlic
skins. Add One half cup bean cooking liquid and puree until smooth. Add cooled
beans and puree, scraping down sides frequently and adding more cooking
liquid if necessary, until smooth but still fairly thick. Drizzle in olive
oil with machine running and puree until satiny. Taste and adjust
seasoning. Serve. This recipe yields ??