Wash beans and boil for 1 hour. Add the bay leaf, garlic, onion and parsley. Bring to a boil again. Cover loosely and let simmer for 45 minutes until the beans are tender. Drain, putting the beans in a casserole dish. Saute the celery and tomatoes in the oil for 5 minutes. Add pickles, salt, pepper, dill, oregano, basil, sugar. Boil for 10 minutes stirring occasionally. Stir this mixture into the beans, cover and bake at 250 degrees for two hours.