Kidney beans in tomato sauce

500 grams kidney beans, soaked overnight
1 tablespoon olive oil
1 clove garlic, crushed
1 onion, finely chopped
3 tablespoons parsley, finely chopped
1 tablespoon fresh rosemary, chopped or 1 tsp dried rosemary
3 ripe tomatoes, peeled, seeded & chopped
Black pepper, to taste
Salt, to taste
2 tablespoons Parmesan cheese, (optional)

1. Drain and rinse the kidney beans well. Cook the beans in a saucepan or in a stew pot with enough water to cover them for about 30 minutes or until they are soft. Drain them and keep them aside (reserve).
2. Heat the olive oil in a saucepan and fry the garlic and onion till lightly browned. Add the tomatoes, the rosemary, the parsley and pepper to taste. Reduce the sauce till it thickens. Add the reserved beans and salt to taste and cook 15 minutes more. To serve the cooked beans, put then in the center of a large serving plate, surrounded by triangles of pita bread and sprinkle grated Parmesan cheese on top.