Instructions: 1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and set aside. Wipe pan dry with a paper towel. Return beans to pan.

2. Stud onion with whole clove. Add clove-studded onion, 8 cups water salt, 2 garlic cloves, and bay leaf to beans. Bring to a boil; reduce heat, and simmer 45 minutes or until beans are tender. Drain beans in a colander over a bowl; reserving 2 cups cooking liquid. Discard onion, garlic, and bay leaf.

3. Preheat oven to 425F.

4. Heat oil in pan over medium-high heat. Add chopped onion; saute 5 minutes. Add minced garlic and sugar; saute 30 seconds. Reduce heat to medium. Add tomato; cook, uncovered, 10 minutes, stirring frequently. Stir in beans, 2 cups reserved cooking liquid, thyme, and pepper; simmer, uncovered, 20 minutes or until bean mixture is thick, stirring occasionally. Stir in basil.

5. Spoon bean mixture into a 3-quart baking dish coated with cooking spray. Combine bread crumbs and Parmesan cheese; sprinkle over top. Bake at 425 oF for 20 minutes or until browned.

Yield: 9 servings (serving size: 1 cup).

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