Fasolia Gigantes Plaki (Greek Giant Bean Bake)

Instructions

1. 1Place the about 450 g of Giant beans (Gigantes) into a large bowl. Cover them with at least 4 cups of cold water, ensuring the water level is several inches above the beans. Let the beans soak at room temperature for 8 to 12 hours, or overnight.
2. 2After soaking, drain the about 450 g of Giant beans (Gigantes) and rinse them thoroughly under cold running water. Transfer the rinsed beans to a large pot and add enough fresh cold water to cover them by at least 5.08 cm. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 50 to 70 minutes, or until the beans are tender but still hold their shape. Drain the cooked beans and set them aside.
3. 3While the beans are cooking, finely dice the 1 large Onion, 2 medium Carrots, and 2 stalks of Celery. In a large 30.48 cm skillet, heat the 1/4 cup of Olive oil over medium heat. Add the diced 1 large Onion, 2 medium Carrots, and 2 stalks of Celery to the skillet and sauté for 8 to 10 minutes, stirring occasionally, until they have softened.
4. 4Mince the 3 cloves of Garlic. Add the minced 3 cloves of Garlic and the 2 tbsp of Tomato paste to the skillet with the softened vegetables. Cook for 1 minute, stirring constantly, until fragrant. Then, pour in the about 790 g of Crushed tomatoes. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the sauce has slightly thickened.
5. 5Finely chop the 1/4 cup of Fresh parsley. Add the drained, cooked about 450 g of Giant beans (Gigantes) to the skillet with the tomato sauce. Stir in the 2 tsp of Dried oregano, the chopped 1/4 cup of Fresh parsley, 1 tsp of Salt, and 1/2 tsp of Black pepper. Mix everything gently to combine.
6. 6Preheat your oven to 175°C. Pour the entire bean and sauce mixture from the skillet into a 22.86 × 33.02 cm (23 × 33 cm) baking dish, spreading it evenly.
7. 7Bake the Fasolia Gigantes Plaki in the preheated oven for 60 to 70 minutes. The dish is done when the sauce is bubbly around the edges and has slightly thickened, and the beans are very tender. The top may develop a light golden crust.

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