Instructions: Drain beans, and put them in a pot with fresh water to cover. Bring to a boil, reduce to a simmer, cover partially, and cook until beans are done, about 1 1/2 - 2 hrs. They should be tender but not mushy.

Heat oil in a skillet, and saute onion and garlic 2 min over med heat, until softened. Transfer to a stoneware or clay casserole, and mix in the bean, tomatoes, bay leaves, sugar, oregano, salt, pepper and lemon juice.

Cover and bake in a preheated oven for 1 hr.

Taste, adjust seasonings and discard bay leaves. Stir in mint and parsley.

Serve warm or at room temp. You can finish this dish up to 1 day in advance and refrigerate. Allow to stand 1 hr at room temp before serving.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.