1 bulb fresh garlic, peeled with cloves divided in 1/2
1/2 (28 oz.) can whole tomatoes
1/4 c. olive oil

Combine in a large pot and cook for 10-15 minutes.

5 c. shelled cranberry beans
Chopped stems from 1 bunch of flat-leaf parsley
Salt and pepper
1 1/2 tbsp. sugar
1 tsp. fresh lemon juice

Add to tomato mixture. Add enough water to cover beans well. Cover pot and cook until beans are tender (about 1 1/2 - 2 hours). Place on a platter, cover with chopped parsley leaves and chill in the refrigerator. Serve with a whole grain crusty bread.