Vegan Fasolia Gigantes (Greek Giant Beans in Tomato Sauce)

Ingredients

• about 450 g Gigantes beans
• 6 cups Vegetable broth
• 1 medium Onion
• 3 cloves Garlic
• about 790 g Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 leaf Bay leaf
• 3 tablespoons Olive oil
• 1/4 cup Fresh parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

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

Instructions

1. 1The night before, place the about 450 g of gigantes beans in a large bowl and cover them with plenty of water. Let them soak overnight.
2. 2Drain and rinse the soaked about 450 g of gigantes beans. Place the rinsed beans in a large heavy-bottomed pot and add the 6 cups of vegetable broth. Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the beans are tender when pierced with a fork.
3. 3While the beans are simmering, finely chop the 1 medium onion and mince the 3 cloves of garlic. Heat the 3 tablespoons of olive oil in a 25.4 cm skillet over medium heat (162.8°C / 160°C). Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes, or until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant, being careful not to burn it.
4. 4Add the about 790 g of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet with the onion and garlic. Stir everything together and bring the mixture to a simmer over medium heat (162.8°C / 160°C). Cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Once the beans are tender, carefully stir the cooked tomato sauce mixture from the skillet into the large pot with the beans. Stir to combine everything well.
6. 6Continue to simmer the combined beans and sauce, uncovered, over low heat (93.33°C / 95°C) for another 15 to 20 minutes. This allows the flavors to meld together and the sauce to thicken further. The beans should be very tender and coated in the rich sauce.
7. 7Remove and discard the 1 bay leaf from the pot. Finely chop the 1/4 cup of fresh parsley. Stir most of the chopped parsley into the pot, reserving a little for garnish. Serve the Vegan Fasolia Gigantes warm, garnished with the remaining fresh parsley.

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