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Put the oil in a large frying or saute pan and add the garlic.
Fry over a medium-low heat for a few minutes, then add the sliced chicory and saute for five minutes.
Add the anchovies and chilli flakes, and keep stirring and frying until the anchovies dissolve.
Tip in the beans and their liquid (if using tinned beans, use the liquid from one tin only), add the stock, bring to a boil, then leave to bubble away for about 15 minutes, until the mix turns creamy and the liquid has thickened.
You want oozy beans, so if the pan looks as if it’s drying out, add more stock; and if it is very wet, turn up the heat a little.
When the beans are perfectly creamy, take the pan off the heat and stir in the chopped parsley.
Finish with a drizzle of extra-virgin olive oil and the grated parmesan, and serve.