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1
Pick the beans clean from stones and grit and soak them in cold water overnight.
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2
Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard.
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3
This type of bean cooks quickly, so be aware until you get used to them.
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4
They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise.
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5
If they get overcooked, they get mushy and soggy and they do not taste at their best.
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6
This first step then is also the most important in this recipe.
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7
Drain the beans through a colander and keep aside.
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8
In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden.
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9
Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water.
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10
Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.
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11
Mix the parsley into the tomato sauce, add the beans and mix well.
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12
Spread the beans in an oven dish.
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13
Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.
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14
Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
