Drain beans, cover with water and salt; simmer with pepper, garlic, and bay leaf for approximately 2 hours or until tender.
Fry bacon until crisp; remove from pan and crumble.
Sauté onions in bacon drippings until golden; add pepper and tomatoes and cook 5 minutes more. Stir in oregano and parsley.
Drain beans reserving liquid. Mix beans thoroughly with all other ingredients. Place in 2-quart casserole, adding bean liquid to cover.
Bake at 350° F for about 1 hour, adding liquid if needed.Makes 8 to 10