Prepare the white beans.
While the beans are cooking, roast the garlic cloves in a small dry skillet over medium heat until flecked with brown and slightly soft.
Remove the papery skin and reserve.
When the beans are tender, using a slotted spoon, transfer the beans to a food processor or blender.
Reserve the cooking broth.
Preheat oven to 325°.
In a medium skillet, melt the butter over medium-low heat and cook the onion slowly, stirring frequently, until soft and translucent, 5 to 6 minutes.
Add the oregano, marjoram, and cumin.
Cook, stirring, 1 minute.
Transfer to the processor with the beans.
Add the reserved roasted garlic and purée to a thick smooth mixture, adding just enough bean broth to achieve a consistency that holds its shape on a spoon.
Add the salt and red pepper.
Pulse 3 to 4 times to mix.
Transfer the puréed beans to an ovenproof baking dish and bake 20 to 25 minutes or until completely heated through.
Sprinkle with chopped parsley