Slow roasted broad beans

Recipe from Matt and Sheila Neal, courtesy of the Carrboro Farmers' Market Can be made a day ahead, good for a crowd.

• 1.25 lb broad beans (Roma beans), rinsed, trimmed and cut into bit sized pieces
• 1/4 c garlic, peeled and thinly sliced
• 1 c onions diced
• 1 medium-sized tomato, grated
• 1 tsp granulated sugar
• 1 tsp black pepper
• pinch red pepper flakes
• 1-2 tsp kosher salt
• 2 bay leaves
• 1/2 c water
• 1/4 c olive oil

Instructions:

1. Preheat oven to 350˚
2. Combine all the ingredients in a roasting pan.
3. Take parchment paper and place directly onto the beans. Then cover the pan with a tight fitting lid or foil. Cook for 2 hours, stirring every half hour until the beans are tender. Don't forget to stir, this insures beans are cooked evenly.
4. Serve hot or at room temperature. Best served the next day, keeps well for 3 days.