Using a small mortar and pestle, grind the cumin, rosemary, and pink peppercorns together. Heat 1/3 cup of olive oil in a medium pot over medium flame and cook the onion until wilted, about 7 minutes, stirring. Add the garlic and stir once or twice. Add the beans and stir to coat in the oil. Add the spices and stir to bring out their flavor. Pour in the tomatoes and 2 cups of water or light vegetable stock. Add the bay leaf, vinegar, and petimezi. Cover the pot and let the beans cook over low heat for about 1 1/2 hours, or until very tender.

While the beans cook, heat 1/3 cup of olive oil in a medium non-stick, preferably cast-iron, skillet. Place the whole onions in the skillet and let them cook over low heat for about 45 minutes, until deep golden and caramelized. Add them to the beans and continue cooking until the beans are done. Check the liquid content every now and then and add water or stock if necessary. The beans should be stewlike and thick, not too soupy. Season to taste with salt and pepper and adjust the flavor with additional spices, if necessary. Right before removing from heat, add the parsley.