Gigantes

Method

Soak the dried gigantes beans overnight in cold water, then drain and rinse thoroughly. Heat the olive oil in a large heavy-based pot and sauté the finely chopped onions and minced garlic until softened and fragrant. Add the tomato paste and cook for one minute, then add the tinned tomatoes, stock, bay leaves, oregano, salt and pepper. Stir in the drained beans and bring to a gentle boil, then reduce the heat to low and simmer uncovered for 90 minutes to 2 hours, stirring occasionally, until the beans are tender and the sauce has thickened and become rich. The liquid should reduce significantly; if it becomes too thick, add a splash of warm water. Taste and adjust seasoning as needed, then scatter with fresh parsley and serve warm or at room temperature with crusty bread.