2) Preheat the oven to 220C/Gas 6.
3) Heat olive oil over medium heat in a saucepan. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 500ml water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.
4) Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread evenly. Bake for 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
5) Remove from the oven and leave to stand for 10 minutes before serving. Serve hot or at room temperature.