1 Put the navy beans in a flameproof casserole dish.
2 Add the olive oil and crushed garlic and cook over gentle heat, stirring occasionally, for 4-5 minutes.
3 Stir in the vegetable bouillon, bay leaf, oregano, tomato paste, lemon juice, and red onion.
4 Cover the casserole and ismmer for about 1 hour or until the sauce has thickened.
5 Stir in the black olives, and season with salt and pepper to taste. The beans are delicious served warm or cold.
You can substitue other canned beans for the navy beans-try cannellinin or garbanzo beans or black-eye peas instead. Rinse them before use because canned beans often have sugar or salt added.