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Cook the beans
For the purée
Rinse the beans in a colander and dry on a kitchen towel. Check for rocks and clumps of dirt.
Put the beans in a pot on the stove and cover with water by about 3 inches. Discard any beans that float to the top of the water line.
Add the rest of the ingredients to the pot and cook until beans are cooked and soft, usually about 30 minutes on medium heat.
For the purée, drain your beans and reserve the liquid. Pull out just the bay leaves and pour the beans (including the onion, and garlic) in the blender.
Add 1 clove fresh garlic, ½ teaspoon salt, olive oil, and 75ml of the reserved cooking liquid.
Blend until smooth and serve at room temperature. This can be made up to two days ahead of time.