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Combine beans and enough water to cover by several inches in a medium saucepan.
Bring to a boil, remove from heat and let sit, covered, 30 minutes. Drain beans.
Preheat the oven to 300°F. In a large skillet, heat oil over medium-high heat.
Add onion and cook until browned, 6 to 7 minutes. Stir in carrots, celery and garlic; cook 2 more minutes.
Stir in tomato paste and cook 1 minute.
Stir in greens a little at a time until they all fit into the pan.
Stir in drained beans, broth and cayenne.
Pour the mixture into a 9x13-inch casserole dish and cover.
Bake until beans are tender, 1 1/2 to 2 hours depending on variety.
In a small bowl, combine bread crumbs, parmesan and parsley.
Remove cover from the casserole, sprinkle with salt and stir well.
Top with bread crumb mixture and increase the oven temperature to 400°F. Bake, uncovered, until topping is browned and crisp, about 25 minutes