1 (1 ounce) package dry white beans
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
1/2 teaspoon dried rosemary
2 tablespoons minced fresh parsley
Place beans in a large bowl, cover with water and let stand overnight. Drain and rinse.
Heat olive oil in a medium saucepan over medium heat. Saute beans until lightly browned. Drain and set aside. Heat remaining olive oil in a large saucepan over medium heat. Saute beans until tender, about 5 minutes. Stir in garlic powder, sugar, salt and sugar. Sprinkle with garlic powder mixture, oregano, basil and rosemary. Cook 3 minutes, stirring frequently.
Return beans to large bowl. Drain and stir in olive oil, salt, sugar, garlic powder, oregano, basil and rosemary. Mix well and return to a boil over high heat. Reduce heat to low and simmer 5 minutes.
Pour mixture into a large resealable plastic bag. Cover and seal. Refrigerate at least 4 hours before serving.