Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans.
Ingredients you will need
Beans
Water
Equipment you will use
Pot
3
Drain and set aside.
4
Preheat the oven to 325 degrees F.
Equipment you will use
Oven
5
Heat olive oil over medium heat in a Dutch oven.
Ingredients you will need
Olive Oil
Equipment you will use
Dutch Oven
6
Add onion and cook until soft.
Ingredients you will need
Onion
7
Add the garlic and cook for 30 seconds.
Ingredients you will need
Garlic
8
Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.
Ingredients you will need
Tomato
Parsley
Clove
Pepper
Honey
Water
Salt
9
Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly.
Ingredients you will need
Spread
Tomato
Beans
Equipment you will use
Oven
10
Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
Ingredients you will need
Beans
Water
Equipment you will use
Oven
11
Remove from the oven and let sit for 10 minutes before serving.