In an ovenproof pot (or frying pan and have a second pan ready to transfer to), heat the olive oil over medium heat. Once warm, add the onion and garlic and saute until softened, about 5-6 minutes. Stir in the spices, saute until fragrant, about 1-2 minutes.
Stir in tomato paste and cook for 1 minute.
Add tomatoes and their juices, water and beans and turn to medium-high heat to bring to a simmer. Remove the pot from the heat, put the lid on and transfer the dish to the oven. Bake for 30-40 minutes until thickened and bubbling.
Top the baked beans with fresh parsley, crumbled feta cheese and a drizzle of olive oil if desired. Serve with toasted bread on the side or serve the beans on the toasted bread.
Video
Notes
Can't find pinto beans? You can try cannellini beans, butter beans or navy beans.
Store the leftovers in the refrigerator for up to 3 days.