We have to prepare the cannellini beans from the night before, by soaking them in a bowl, covered with water. This way it will take us less time to boil them.
Strain the beans, put them in a pot of boiling water and boil them for 30 minutes. Remove the pot from the heat and strain them.
In a hot pot, stir to sauté the onions, until caramelized. We pour in the olive oil, tomatoes, garlic, the tomato paste diluted in the water, salt and pepper to taste, stir and bring to a boil.
Meanwhile we rinse the beans, drain them and then add them to the pot. Reduce heat to low and simmer for about 40-45 minutes, until the beans are tender and the sauce has thickened. The boiling time, depends on the quality of the beans as well as their origin, so it could vary. Add some more boiling water if needed and adjust cooking time accordingly.
Remove the pot from the heat and allow them to rest for about 10 minutes, to absorb the liquids.
Serve the “fasolia giahni” garnished with parsley.