Boil beans for 45 minutes until they are parboiled or heat in a pressure cooker
Drain beans into large colander and save liquid
Pour ½ cup Fancy Peasant GEVOO into a large pot
Sauté onions, celery, and carrots with salt and pepper until tender
Add tomato, tomato paste, brown sugar and cooked beans (add optional red pepper) Let all the flavors come to a soft boil for about ten minutes.
Transfer to an aluminum pan and add enough water from the cooked beans until beans are almost covered. Add salt and pepper.
Cook for one hour in the oven. About halfway through, gently shift the beans around the make sure they are cooking evenly (if beans look dry at any point, add additional liquid from cooked beans)
Transfer beans gently to serving bowl, lightly mixing (they will be warm and fragile) and top with a drizzle of oil and fresh flat-leaf parsley.
