Rinse the beans under tap water, then place them in a large dutch oven.
Fill the pot with water so that there are at least two inches of water covering the beans.
Put the beans over high heat on the stove, and bring to a boil. Then turn down to a simmer (this will cook for approx. 2 hours).
About an hour into cooking the beans, preheat the oven to 400 degrees.
Then, slice off the top 1/4 of the garlic head so that it remains intact, but you can see the garlic cloves inside. Pour a tbs of olive oil over the top, then wrap in foil (sealing it) and place it in the oven. Cook this for 40 minutes, then remove and set aside.
After approximately 2 hours my beans were done, but this will vary based on the type of bean you are using (and whether you soak or not - I did not). You want them still with a bit of bite, and definitely not mushy. Once yours are done, drain the beans and set aside.
Next, add the beans, the roasted garlic cloves (removed from head of garlic), 1 tsp of herbs de provence, and 1/2 tsp salt to the food processor or blender.
Pulse the mixture on low to start, then turn to medium speed as you slowly add the olive oil until a smooth texture develops. The amount of olive oil you need will depend on the type of bean you chose to use, but add enough olive oil so the puree is still slightly thick in consistency, but spreadable. Scrape down the sides a couple of times to ensure all the beans get mixed in well. Taste for seasoning, adjust, and set aside.
For best results for the bread, brush the fresh bread with olive oil and grill for just a few minutes until each side has a nice char to it. If you don't have a grill hot and at the ready, you can also toast in a toaster oven or the oven.
Now to stack it on up! Top the grilled bread with a healthy few dollops of the bean puree, the fresh sliced tomatoes, chopped fresh basil and a splash of olive oil and some finishing salt.
Enjoy outside on a hot summer day with some crisp white wine! Cheers!