Pour the beans into a sieve, rinse with cold water and drain well. Peel and finely chop the onions. Peel garlic and chop very finely. Clean, wash and halve the tomatoes.
Heat 3 tablespoons of oil in a large frying pan, add onions and garlic and fry until transparent. Add the tomatoes and fry while turning. Sprinkle with sugar, caramelise slightly. Season with salt and pepper.
Add tomato paste, sweat briefly and deglaze with vinegar and stock. Bring to the boil, add beans and simmer for 3-4 minutes. Then season again with salt and pepper.
In the meantime, heat 3-4 tablespoons of olive oil in a large frying pan and toast the bread in it, turning it until golden brown. Remove from the pan. Grate cheese finely. Wash parsley, shake dry and cut finely.
Spread bread on plates, add bean ragout, sprinkle with parsley and cheese.