From previous night soak the beans in water. Wash well and keep aside.
In a large Pot or Casserole on medium heat pour 50 ml oil and heat up for a minute. Add the onions, carrots and celery and sauté for 10 minutes until softened while tossing frequently. At the end add the garlic and sauté for 30 seconds until fragrant. Add the beans sauteing for 2 more minutes while tossing so that they are well coated with the oil.
Add the tomatoes, orange zest, bay leaves, all-spice and enough water to cover them and be 5 cm above the level. Bring to a boil and reduce the heat to simmer for 1 hour and 45 minutes with the lid closed. Skim any scum created on the top and if needed add more water.
10 minutes before the end and provided beans well cooked and have softened, add the tomato paste, the all-spice, 3 tablespoons of the parsley and season with the salt and pepper.
Remove from heat and let stand for at least 15 minutes for the flavors to come together while removing and discarding the orange peel. Drizzle with the remaining 30 ml of olive oil, add the remaining 1 tbsp of parsley and serve with village bread, anchovies and fresh onions.