Soak the beans overnight and drain. Chop 1 onion and cook in the oil until soft and golden. Add the beans, crushed garlic, herbs and tomato purée and cook gently for 10 minutes. Add enough boiling water just to cover the beans and simmer for 2 hours until the beans are tender but not broken and the liquid has been absorbed. Season well with salt, pepper and lemon juice and cool completely. Serve sprinkled with chopped parsley and topped with the remaining onion cut into thin rings.
© 1978 Mary Norwak estate. All rights reserved.