Spanish Style Beans

2 15 oz cans of beans (chickpeas or broad beans), drained
1 28 oz can crushed tomatoes (fire roasted is good)
2/3 cups diced white cabbage
1 cup diced red bell pepper
1 to 1 tsp red pepper flake
2 tsp ground cumin
2 tsp paprika
1 Tbs dried oregano
2 Tbs fresh parsley or 1 Tbs dried parsley
1 cup green olives with pimentos, diced
1 tsp sugar
salt to taste

In a saucepan over medium high heat, saute the cabbage and bell pepper in 2 Tbs olive oil for 5 minutes. Reduce heat to medium and add remaining ingredients. Simmer for and additional 5 minutes. Serve with crusty bread or over rice.