Beans: Soak beans in water overnight. Drain, then add water to
cooking pot so beans are covered with 1-2 in. of water. Stick cloves
into peeled onion (left whole). Add to pot along with garlic and
ginger. Bring to boil; reduce heat, cover and simmer for 45 min. Add
carrots; simmer, covered, for 20 more minutes until beans and carrots
are tender. Drain, reserving cooking liquid. Discard onions, garlic
and ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and
garlic till onion is translucent. Stir in tomatoes. Add tomato sauce,
reserved bean cooking liquid (or water), basil and thyme. Bring to
boil; simmer, covered, for 45 minutes. Add salt and pepper to taste.
Set sauce aside.
Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1
minute. Stir often. Mix with remaining 1 cup bread crumbs in a bowl.
Set aside.
Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a
deep casserole or baking dish. Sprinkle 1/3 of topping mixture on
top. Bake for 15 min, then push topping layer down with back of spoon
and
sprinkle another 1/3 of topping on. Bake another 15 min, repeat
procedure and add remaining topping. Bake 10 min, then place under
broiler for 5 min or until lightly browned on top.
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