Rinse the beans and soak overnight.
Drain the water from the beans, add 5 cups of fresh water and a piece of kombu and bring to the boil. Remove the kombu and any foam from the water surface, reduce to simmer and cook for 35 - 45 minutes until the beans are tender. Drain and set aside.
Heat the oil in a large pan and add the onions and cook for a further 4 minutes. Add the beans and stir through. Add the tomatoes - breaking them into small pieces with your hands - and the pomegranate juice. Bring the bean mixture to the boil then reduce the heat to simmer. Partially cover the pan and cook for 1 hour or until liquid has virtually absorbed into the bean mix.
Serve on flat bread or oat flatcakes with shredded lettuce, grated carrot with tomato and caper salad.