1 bag beans

¾ cup olive oil

2 onions

2-3 carrots sliced

3 cloves garlic

½ celery

½ cup parsley

sea salt

pepper

oregano

2 tomatoes

1 can tomato sauce

Soak beans overnight with water and 1 tsp sea salt.  Next day, rinse beans and boil for 40-45 minutes.  In a small saucepan, sauté all vegetables in olive oil and add tomatoes and tomato sauce.  Empty water from beans and put them in a pyrex glass pan.  On top add the tomato mixture.  Bake at 375 for 35-40 minutes.