Over low to medium heat, boil beans in water with garlic and parsley until cooked but still firm. More water may be needed if beans take longer to cook than 1 hour and 15 minutes. Drain water, reserve liquid and set aside beans.

In a saucepan, over low heat, heat oil. Add mixed spices, onions and green peppers (add tomato paste if using) and stir. Sauté for about 2 minutes and add beans and continue frying for 1 minutes. Add 2 cups reserve beans liquid (if not enough mix with regular water). Add thyme, salt and cloves and bring to a boil. Meanwhile in a small bowl mix cornmeal and flaxseed meal if using with 1 cup of water and mix well. Slowly add cornmeal mixture to saucepan while stirring gently. Cook for 20 to 25 minutes while stirring occasionally. Once the water has evaporated, check to see if the polenta is fully cooked. It should have a very soft texture. If not, add 1/2 cup of either reserve water or regular water and continue to cook until polenta is fully cooked and most of the water has evaporated. Remove thyme and cloves before serving. Serve hot