Drain the beans and add them with 700 ml water to a medium pot. Cover and bring to a boil over high heat, until the steam starts to escape from under the lid. Turn heat to medium-low. Simmer, covered, for about 40 minutes, until beans are almost tender. Keep covered on stove and move to next step.

Heat the olive oil in a second medium pot over medium-high heat and sauté the onions and garlic for 5 minutes until wilted and slightly brown, stirring all the time. Pour in the beans with the water, stir in the tomato paste and the spices.

Cover and cook over medium heat for about 30 minutes. Uncover and continue cooking for about 10 minutes or until the sauce is thick enough. Stir occasionally. Adjust to your taste if required.

Pour in the beans into a bowl and garnish with some parsley. Serve lukewarm or cold with pita bread, black olives and radish.