1. Place the beans in a 6-quart pot and cover them with 2 inches of water above them. Set the pot on the stove and bring to a boil. Cook for about 2 minutes, and then turn off the heat. Skim off any foam, cover, and let stand for 1 to 2 hours.
2. Add enough water to cover the beans about 1 inch above them. Add the onion, parsnip, garlic, and salt. Cover and bring to a simmer. Cook covered, for 1 hour, or until beans are tender. Do not let the water boil away completely. Add more if needed.
3. When the beans are fully cooked, pour off some of the broth if too soupy and reserve it. Place the beans in a blender with the vegetables and enough of the broth to puree. Beans should be the consistency of pudding.
4. Add more of the broth as needed to puree, but do not make it too soupy. The beans will thicken a little as they cool. Set aside, covered, in a warming oven.
5. For the garnish place the bacon in a frying pan with the chopped onion, and fry until the bacon is crisp and the onion is soft. Drain off excess grease. Add the bacon and onion to the beans and serve. Add salt and pepper if needed.
ANOTHER VERSION:
1. The beans are pureed and left plain. No bacon is used. Instead slice an onion thinly for frying. Place 3 to 4 tablespoons of oil in a frying pan, add 1 teaspoon sweet paprika, and saute slightly. Add the sliced onion and saute until soft.
2. Place the beans in a serving dish, spoon the onion over the top, and serve. Or place the sauteed onion-paprika mixture in a separate dish and let guests serve themselves. Do not drain off the oil. The dish should be a little greasy.
