Instructions: Drain and rise beans. In a large heavy bottomed pot, combine beans, water, bay leaf, marjoram, and cloves. Bring to a boil, then reduce heat to low and simmer for about 2 hours, until beans are tender, but not soft. Preheat oven to 350 F. Drain beans and discard whole spices. Place beans in a 8-cup capacity casserole dish. Heat olive oil n a medium skillet or saute pan over medium heat. Add onions, carrot, celery, garlic, and ground cloves. Cook, stirring frequently, until vegetables soften and brown slightly, about 6 minutes. Add vegetable broth, wine, and tomato paste to the skillet, stir well, and cook for an additional 3 minutes. Pour vegetable mixture over beans in casserole. Cover loosely and bake for 45 to 60 minutes until sauce has thickened. Serve warm or at room temperature.

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