date:May 13, 2014
pepper
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh continental parsley, extra, to garnish
Method
1. Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
2. Combine water, stock, tomatoes, tomato paste and allspice in a large saucepan. Add the beans, carrot, celery, onion, parsley, garlic and sugar, and bring to the boil over high heat. Reduce heat to low and cook, covered, for 1 1/2 hour