Zeytinyagli Barbunya

• 1 1/2 cups borlotti beans, soaked overnight
• 1 large onion, sliced
• 6 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 1 pound tomatoes, peeled and chopped
• 1 tablespoon tomato paste
• 12 teaspoons sugar
• Good pinch of ground chili pepper or flakes
• Salt
• Bunch of dill, chopped
• 1/4 cup chopped flat-leaf parsley

1. Drain the beans, and boil them in fresh, unsalted water for 30 minutes.
2. Fry the onion in 2 tablespoons of the oil until soft and golden, stirring occasionally.
3. Add garlic and stir for a minute or so.
4. Then add the tomatoes and cook gently until reduced to a pulp.
5. Stir in the tomato paste, sugar, and chili pepper or flakes.
6. Put in the drained beans and cover with about 2 1/4 cups water.
7. Cook, covered, for 1 hour, or until the beans are tender (the time varies quite a bit), adding salt when they begin to soften, and more water as the mixture becomes dry.
8. Add dill and the remaining oil, and cook for a few minutes more.
9. Stir in the parsley and leave to cool in the pan.
10. Use haricot or butter beans instead of borlotti beans.
11. At a pinch, for an instant dish, you may use good-quality canned beans.

borlotti beans, onion, extravirgin olive oil, garlic, tomatoes, tomato paste, sugar, ground chili pepper, salt, dill, flatleaf

Taken from www.epicurious.com/recipes/food/views/zeytinyagli-barbunya-373502 (may not work)