Oven-Baked Giant Beans in Tomato and Olive Oil

What you need

• 250 g (1 1/3 cups) dried gigantes beans, soaked in water for 8-12 hours
• 100 ml (1/3 cup plus 1 tbsp) olive oil, divided
• 1 large onion, finely chopped
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 3 cloves garlic, minced
• 400 g (14 oz) canned crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 2 leaves bay leaves
• 3 tbsp fresh parsley, chopped
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Drain and rinse the soaked beans. Put them in a large pot and cover with fresh water by 5 cm (2 in).

2. 2

   Bring to a boil, skim off the foam, then simmer partially covered until nearly tender but still whole, 50-60 min.

3. 3

   Heat the oven to 180 °C (350 °F).

4. 4

   Warm 4 tbsp of the oil in a wide pan over medium heat. Cook the onion, carrot and celery until soft, 8 min. Add the garlic and cook for 1 min.

5. 5

   Stir in the tomatoes, tomato paste, oregano, bay and 250 ml of water. Simmer until slightly thickened, 10-15 min.

6. 6

   Drain the beans, keeping a mugful of the cooking liquid.

7. 7

   Fold the beans into the sauce and season with salt and pepper. Tip into a baking dish and pour over the remaining oil.

8. 8

   Bake uncovered until the beans are creamy and the sauce is thick, 50-60 min. Stir once halfway and add a splash of the reserved liquid if the dish looks dry.

9. 9

   Rest for 10 min, then stir in the parsley. Serve warm or at room temperature.

Imported from mission-food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.