Beans in Tomato Sauce

Beans in Tomato Sauce
11/3 cups dried borlotti (aka cranberry) beans, soaked in water overnight (navy beans also work)
6 tablespoons olive oil
4 small white onions, peeled and finely chopped
6 cloves garlic, peeled and crushed
5 tomatoes (about 1 pound total), peeled, seeded and roughly chopped
2 teaspoons sugar
1 teaspoon paprika
Large pinch red pepper flakes
Pinch dried dill
1/2 cup fresh flat-leaf parsley, chopped
1 cup water
Salt and freshly ground black pepper
Bring a large stockpot of roughly 6-8 cups unsalted water to a boil. Add the beans and boil for 30-40 minutes, or until tender. Exact cooking time depends on freshness and size of the beans.
Meanwhile, heat the oil in a large, heavy skillet over a medium flame. Fry the onions and garlic, stirring occasionally, until golden, about 20 minutes.
When the beans are tender, drain and set aside. Add the tomatoes, sugar, paprika and red pepper flakes to the onion mixture and cook, stirring frequently, for 5 minutes.
Stir in the beans, then add the dill and parsley. Add the 1 cup water, stir, then cover and cook for 45 minutes. Check occasionally, as more water may be needed. Don't add too much, though, as the beans should be fairly dry when done.
Season with salt and pepper to taste.
Serves four.
"The Ottoman Kitchen" Sarah Woodward (2002 Interlink Books, $25)