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Sort the beans, removing any that look mangled or broken. Rinse and place in a large bowl filled with water, covering the beans by 2 inches. Leave overnight.
Drain the water and pour the beans into a lidded pot. Fill with water until it comes to 2 inches above the beans. Add the onion, 2 smashed garlic cloves, bay leaves, 1 teaspoon of salt, and Parmesan rind.
Bring to a boil, then reduce to the lowest simmer. Let simmer for 1 to 1.5 hours until the beans are very soft and creamy but still intact.
Remove the onion, garlic, bay leaves, and Parmesan rind. Reserve the liquid for soups. Pour the beans into another bowl.
Pass ⅓ of the beans through a food mill or mash using a food processor or immersion blender. Add the pureed beans back to the regular beans.
In the bean pot, add olive oil and 4 finely chopped garlic cloves. Fry the garlic for 3-4 minutes until slightly golden, then add the beans. If needed, add a cup of bean stock.
Let simmer on the lowest setting for 20 minutes until thick and creamy.
Toast the sourdough and rub one side with half a raw garlic clove. Plate the beans over the toast, slice the lardo or guanciale fat thinly and lay over the beans. Drizzle with more olive oil.