1 lb turtle beans

¼ c sunflower oil

3 c chopped onions

1 c chopped celery

1 c finely chopped carrots

3 garlic cloves, minced

2 tsp dried oregano

4 c chopped tomatoes

¼ c fresh chopped parsley

2 T honey

1 ¼ tsps Maine Sea Salt

1 minced dried hot red pepper

Sort and wash beans; place in pot and cover with water.  Let stand for 8 hours or overnight.  Drain.  Cover with water at least 2 inches above; bring to a boil.  Cover, reduce heat and simmer 1 hour or until beans are tender.  Drain beans.  Preheat oven to 325’.  While beans cook, heat oil in a large skillet over medium heat.  Add onions, celery and carrots, cook 5 minutes then add garlic and cook an additional 5 minutes, stirring occasionally.  Stir in oregano and tomatoes; simmer 10 minutes.  Stir in parsley, dill, honey salt and dried pepper.  Combine the cooked beans and tomato mixture in a 3 quart casserole dish coated with oil.  Bake at 325’ for 1 hour.  Serve topped with cheese if desired.