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1
Add the beans to a pot with enough cold water to cover well.
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2
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.
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3
Drain and set aside.
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4
Preheat the oven to 325 degrees F.
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5
Heat olive oil over medium heat in a Dutch oven.
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6
Add onion and cook until soft.
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7
Add the garlic and cook for 30 seconds.
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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.
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9
Stir in the parsley and remove from heat.
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10
Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly.
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11
Bake 1 1/2 to 2 hours, or until beans are soft.
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12
(Check the dish during cooking and if needed, add a small amount of boiling water.)
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13
The dish will look crispy on top.
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14
Remove from the oven and let sit for 10 minutes before serving.
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15
Serve hot or at room temperature.
