Preheat oven to 350 degrees Fahrenheit.
Heat 1 tbsp of oil in the same pot used to cook the beans (or similar-sized pot); add onion and garlic, season with a couple pinches salt and a few grinds of pepper. Stir over medium heat for 3-4 minutes until onions begin to turn translucent, but do not brown. (**Note: if you want to avoid oil, just add 1 tbsp of water instead of oil when you add onions to the pot.)
Add tomato paste to pot, stir until it starts to stick and just starts to brown in spots. Then, deglaze pan with can of tomatoes and ½ cup water.
Stir in thyme, oregano, and cooked beans. Heat, stirring, to a light simmer. Season to taste with salt and pepper. If using, add remaining 1 tbsp olive oil.
Move pot, uncovered, to the oven (if oven safe), or transfer to a baking dish, and bake for 60 minutes, longer if you want the top to be a bit dried with crisp bits.
Serve hot or at room temperature, garnished with chopped parsley. Delicious served with crusty bread to sop up the tomato sauce.
Nutritional Info (per serving): Calories 286, Total Fat 5.5g, Saturated Fat 0.9g, Cholesterol 0mg, Sodium 377mg, Total Carbohydrate 48g, Dietary Fiber 11g, Sugars 3.3g, Protein 13.5g, Vitamin A 22.6%, Vitamin C 35%, Calcium 8%, Iron 25%