Vegan Fasolia Gigantes (Giant Bean Stew)

Instructions

1. 1The night before you plan to cook, place the about 450 g of gigantes beans in a large bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2When ready to cook, drain and rinse the soaked about 450 g of gigantes beans thoroughly under cold running water.
3. 3Place a large, heavy-bottomed pot over medium heat. Add the 3 tbsp of olive oil. Once the oil is shimmering, add the 1 large onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Stir in the 2 tbsp of tomato paste. Cook, stirring constantly, for 2 minutes until it darkens slightly in color.
5. 5Pour in the about 790 g of crushed tomatoes. Add the 1 tsp of dried oregano, 1 bay leaf, and the drained and rinsed about 450 g of gigantes beans. Add enough cold water to just cover the beans. Stir everything together.
6. 6Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 1.5 to 2 hours, or until the about 450 g of gigantes beans are very tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Carefully remove and discard the 1 bay leaf from the pot. Taste the stew and adjust seasoning if necessary, though no salt or pepper were listed in the ingredients. Serve hot.

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