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Place the beans in a large bowl, cover with water and soak overnight. The next day drain the beans, rinse and put them inside a large pot or pressure cooker. Add the onion, carrot, one garlic clove and about 10 sprigs of parsley.
Cover with water and cook until tender, about 35 minutes on the stove top or about 12 minutes in an electric pressure cooker (with natural steam release).
Once they have softened salt the beans to taste and allow them to sit in the cooking liquid for 20 minutes. Reserve one cup of the cooking liquid and drain the beans.
Mince the remaining four garlic cloves and sauté them in extra virgin olive oil for five minutes. Add the beans and toss well.
Chop the remaining parsley and sprinkle over the beans. Turn off the heat and sprinkle with lemon zest and lemon juice. Toss well. Season to your liking with salt and pepper. Allow to sit at room temperature for at least an hour before serving (or better yet allow the beans to sit in the fridge overnight). Drizzle with more extra virgin olive oil before serving.