In a 6-quart or larger stock pot, put all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered, for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely.
Ladle two cups of cooked beans along with liquid they were cooked in, into a food processor. Add 1/3 cup olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of olive oil. The spread can be served with crudités, crackers, pita, or crusty bread.
This recipe uses one of Frescolio's Mono-Varietal EVOOs. You could also try it with either of the following EVOOs for a different taste: