Baked Gigantes Beans with Tomatoes and Herbs

Ingredients

• about 450 g Gigantes Beans
• 1/4 cup Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• about 790 g Crushed Tomatoes
• 1 teaspoon Dried Oregano
• 2 tablespoons Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of Gigantes Beans in a large bowl. Cover them with at least 7.62 cm 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 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 about 450 g of Gigantes Beans, the about 790 g 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 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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