1/4 cup olive oil
1 onion (peeled and diced)
5-6 cloves garlic, peeled and crushed
1 can (28 ounces) crushed tomatoes
salt and pepper to taste
2 tablespoons fresh parsley finely chopped
4 tablespoons fresh dill, finely chopped
1 teaspoon sugar
3 cans of Butter Beans
1 whole tomato, sliced very thinly
Place the olive oil in a medium saucepan. Add the onions and saute until translucent. Add the garlic and saute a few seconds longer. Add the tomatoes, salt, pepper, parsley, dill, and the sugar. Bring to a boil. Lower the heat and simmer for about 20 minutes until the sauce reduces a little.
Open the cans of beans, and drain all the liquid. Rinse the beans. Place the beans in a casserole dish (Athena used an oval casserole dish.) Add the sauce and blend well. Top with the slices of fresh tomato. Bake 350 degrees F. for about 1 hour. Check after 45 minutes, if getting too brown cover with aluminum foil.