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1
Place the beans in a large casserole or saucepan, cover with cold water, and bring to boil over high heat.
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2
Remove from the heat and allow to stand covered for 20 to 30 minutes.
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3
Rinse the beans in cold water, drain, and return them to the casserole with the carrot, closed onion, head of garlic, and one bouquet garni.
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4
Add water to cover by 1 inch (2 to 2 1/2 quarts).
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5
Bring to a boil over high heat, then reduce the heat to medium-low and simmer, partially covered, until the beans are tender yet still firm, 1 to 1 1/2 hours.
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6
Drain the beans, reserving the cooking liquid, and discard the carrot, onion, head of garlic, and bouquet garni.
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7
Reduce the liquid over high heat until it thickens and only 1 cup remains.
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8
Pour this sauce over the beans and set aside.
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9
In a skillet, heat 3 tablespoons of the butter over low heat.
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10
Add the chopped onions, cover, and cook slowly until soft, about 6 minutes.
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11
Add the tomatoes, chopped garlic, and remaining bouquet garni.
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12
Season with the salt and pepper, cover, and simmer gently until the tomatoes soften and a sauce forms, about 30 minutes.
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13
Remove the bouquet garni.
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14
Add the tomato sauce, which should not be watery, to the cooked beans.
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15
(At this point the beans may be stored in the refrigerator for several days or frozen.)
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16
Before serving, bring the beans slowly to a boil.
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17
Stir in the remaining 2 tablespoons butter and sprinkle with chopped parsley.
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18
Serve hot.
