Gigantes Plaki — Giant Beans Baked in Tomato

Soak the giant white beans in cold water overnight. The next day, drain and rinse them well.

Place the soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until the beans are tender but still hold their shape. Drain, reserving about 100ml of the cooking liquid.

Preheat your oven to 180°C. In a large, oven-safe pan or Dutch oven, heat the Greek Extra Virgin Olive Oil over medium heat. Add the finely chopped onion and sauté until softened, about 5-7 minutes.

Add the minced garlic and tomato paste, stirring for 1 minute until fragrant. Pour in the crushed tomatoes, dried rigani, salt, and black pepper. Bring to a gentle simmer.

Stir in the drained, cooked beans and the reserved bean cooking liquid. Mix everything well. Taste and adjust seasoning if needed.

Transfer the pan to the preheated oven. Bake for 45-60 minutes, or until the sauce has thickened and the beans are very tender. The top should be slightly caramelized.

Remove from the oven, garnish with freshly chopped parsley, and let it rest for 10 minutes before serving. Enjoy with crusty bread.