Mix beans in the spicy stew for a variety of flavors and textures. My host drained off the water by serving up the stew through a slotted wooden spoon.

Boil water with beans, cloves and onion until vegetables are tender. Drain off 2 cups of the liquid.

In a saucepan, saute minced garlic, chopped parsley, hot pepper flakes, paprika, bay leaves and salt for 3-5 minutes.

Add crushed tomatoes, ground cumin and one cup of water. Bring this mixture to a boil, then add to the bean pot. Serve with pita over rice.