Gigantes plaki

Method

Soak the giant beans overnight in cold water, then drain and boil in fresh water for 40 minutes until just tender but still intact; drain well. Heat the olive oil in a large earthenware dish or heavy-bottomed pan and soften the diced onions with crushed garlic until golden. Stir in the tomato puree, then add the tinned tomatoes with their juice, stock, oregano, bay leaves, salt and pepper, simmering gently for 10 minutes. Add the drained beans to the tomato sauce, stir gently to combine, then transfer to a preheated oven at 180C and bake uncovered for 45 minutes until the beans are tender and the sauce has thickened. The dish should have a rich, concentrated sauce coating the beans without being soupy. Finish with a scatter of fresh parsley and serve warm or at room temperature with crusty bread.