Baked Gigantes Beans with Tomatoes and Herbs

Ingredients

• 1 lb Gigantes Beans
• 1/4 cup Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 28 oz Crushed Tomatoes
• 1 teaspoon Dried Oregano
• 2 tablespoons Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 1 lb of Gigantes Beans in a large bowl. Cover them with at least 3 inches of cold water. Let them soak at room temperature overnight, for 8 to 12 hours.
2. 2After soaking, drain the beans using a colander. Rinse them thoroughly under cold running water.
3. 3Preheat your oven to 350°F (175°C).
4. 4Peel and finely chop the 1 medium Onion; peel and mince the 2 cloves of Garlic. Place a large oven-safe pot or Dutch oven over medium heat and add the 1/4 cup of Olive Oil. Add the chopped 1 medium Onion and minced 2 cloves of Garlic, then sauté for 5 to 7 minutes, stirring occasionally, until softened, translucent, and fragrant.
5. 5While the onion and garlic cook, finely chop the 2 tablespoons of Fresh Parsley. Carefully add the drained and rinsed 1 lb of Gigantes Beans, the 28 oz of Crushed Tomatoes, the 1 teaspoon of Dried Oregano, the 2 tablespoons of Fresh Parsley, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper to the pot. Stir well to combine all ingredients.
6. 6Increase the heat slightly to bring the mixture to a gentle simmer, stirring occasionally. Once simmering, cover the pot with its lid and carefully transfer it to the preheated oven.
7. 7Bake for 1 hour and 30 minutes at 350°F (175°C), or until the Gigantes beans are very tender when tasted.
8. 8Carefully remove the pot from the oven. Serve the Baked Gigantes Beans with Tomatoes and Herbs warm, directly from the pot or transferred to serving bowls.

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