| 1 | Soak beans overnight. |
| 2 | Peel onion and leave whole. |
| 3 | Stick the cloves into it. |
| 4 | In a large pot put in the beans, onion with cloves, 1 tbs garlic, and 4" peeled ginger root. |
| 5 | Cover and cook medium to high until beans are tender. |
| 6 | Add the carrots and cook another 20 minutes. |
| 7 | Throw out the onion and ginger root. |
| 8 | Retain 1 ?cups of the liquid. |
| 9 | In a fry pan saute the chopped onion and 2 tbs garlic. |
| 10 | Add the bean liquid 1 ?cups, chopped tomatoes, tomato sauce, basil, thyme. |
| 11 | Bring to boil, low heat and simmer about 45 minutes. |
| 12 | Preheat oven to 350 deg. |
| 13 | In a baking casserole dish combine ?of the bean mixture and ?of the tomato mixture. |
| 14 | Cover evenly with ?the bread crumbs. |
| 15 | Add rest of mixture and cover with bread crumbs. |
| 16 | Optional cover top with a little grate parmesan cheese. |
| 17 | Bake 20 minute then 5 under broiler until top crusty brown |
