Soak Cypressa Butter Beans in cold water overnight.
Drain and put beans in a large saucepan with plenty of cold water.

Bring to the boil, reduce heat and simmer until beans are almost tender. Heat ¼cup of Cypressa Olive Oil in a pan, add the onions and fry until golden brown.

Add the parsley and tomatoes, season with salt & pepper and mix well.

Bring to the boil, turn down heat and simmer for five to ten minutes, stirring.

Preheat the oven at a moderate heat.

Lightly grease an oven proof dish.
Drain the cooked beans and place in the oven proof dish.

Pour over the tomato mixture, the remaining olive oil and a little hot water.

Bake in the oven, uncovered until tender.

Sprinkle with grated cheese and bake further until cheese has melted and is golden brown.