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1
Beans: Soak beans in water overnight.
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2
Drain, then add water to cooking pot so beans are covered with 1 to 2 inches of water.
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3
Stick cloves into peeled onion (left whole).
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4
Add to pot along with garlic and ginger.
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5
Bring to boil; reduce heat, cover and simmer for 45 minutes.
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6
Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender.
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7
Drain, reserving cooking liquid.
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8
Discard onions, garlic and ginger.
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9
Set aside.
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10
Sauce: Heat oil in skillet.
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11
Fry onion and garlic until onion is translucent.
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12
Stir in tomatoes.
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13
Add tomato sauce, reserved bean cooking liquid (or water), basil and thyme.
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14
Bring to boil; simmer, covered, for 45 minutes.
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15
Add salt and pepper to taste.
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16
Set sauce aside.
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17
Topping: Heat oil.
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18
Fry parsley and 1 cup bread crumbs for about 1 minute.
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19
Stir often.
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20
Mix with remaining 1 cup bread crumbs in a bowl.
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21
Set aside.
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22
Assembly: Preheat oven to 350F (180C).
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23
Combine bean mixture and sauce in a deep casserole or baking dish.
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24
Sprinkle 13 of topping mixture on top.
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25
Bake for 15 minutes, then push topping layer down with back of spoon and sprinkle another 13 of topping on.
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26
Bake another 15 minutes, repeat procedure and add remaining topping.
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27
Bake 10 minutes, then place under broiler for 5 min or until lightly browned on top.
