Soak the dried beans in cold water overnight, wash and rinse.

Transfer the beans into a pan, add cold water to cover, bring to a boil, skim off the foam on top

Switch to low heat and let simmer for 1 hour until slightly tender

Drain and optionally reserve at least 2 cups of cooking liquid.

Transfer the beans into an ovenproof dish / baking tray

Finely chop or grate the onion, and thinly slice the garlic, set aside

Cut the celery stalks and the carrot into cubes or small wedges, roughly chop the parsley

In a pan, heat half of the olive oil (75 ml), add the onions and carrot. Saute for 5 mins until the onion is soft

Add the 1 tbsp tomato paste, the celery and the garlic, stir and cook for 2 mins until the garlic is fragrant

Add the grated tomatoes, add 2 - 3 tsp salt and ½ tsp black pepper

Stir and cook 5 mins until it starts to simmer again

Pour the sauce over the beans,

Add 2 bay leaves, 2 cups of cooking liquid or hot water, ½ tsp oregano and the rest of the olive oil

Add the chopped parsley and optionally add 1 stick of cinnamon and 1 tsp chili flakes

Gently stir and cover the baking dish with a lid or aluminium foil

Bake in the oven for about 1 hour at 180° C / 360° F until the beans are tender

Remove from the oven, uncover and stir in 1 tbsp honey.

Bake uncovered for another 15 mins until the sauce is thickened and the top is slightly roasted.

Serve warm or at room temperature. Garnish with extra virgin olive oil, feta cheese and herbs to taste.