Baked Gigantes Beans (Γίγαντες στο φούρνο) - By Kalofagas - Peter Minaki

Baked Gigantes Beans (Γίγαντες στο φούρνο)

500 gr. dried Gigantes or elephant beans (look for butter beans as well)
1 large carrot, peeled, halved lengthwise and cut into 1/2 inch pieces
1 large stalk of celery, diced
1 cup diced onion
3 cloves of garlic, smashed
1/3 cup of olive oil
3 bay leaves
1 cup of fresh parsley, chopped
1/4 cup of fresh dill, finely chopped

1/2 cup tomato puree (or 3-4 very ripe tomatoes, passed through a box grater)

1 heaping Tbsp. of tomato paste

1/2 tsp. smoked paprika
2 Tsp. of sea alt
1/4  tsp. black pepper

squirt of ketchup (optional)

1. Place the beans in a large pot. Fill the pot with enough water to cover the beans. Bring to a boil, simmer for 2 minutes and drain (this step reduces the beans from causing flatulence).
2. Place the beans back in pot along with the carrot, celery, bay leaves and garlic and fill the pot with enough water to cover the contents by 1 inch. Bring to a boil, reduce heat to a simmer and cook for approx. 45 minutes or until the beans are soft (taste one). Take off the heat and reserve (including the liquid).
3. In a large skillet, add your olive oil and onions and saute them on medium heat for 10-15 minutes to soften. Add the tomato sauce, paprika, salt, pepper, ketchup, parsley and stir in together. Set aside.
4. Using a slotted spoon, place your beans, celery, carrot, bay leaves into a large baking casserole. Now add all of the contents of your skillet to the bean mixture in the casserole.
5. Pour in enough reserved bean liquid to cover everything in the casserole. Mix well and adjust seasoning. Place in a pre-heated 375F oven and bake uncovered for 40-45 minutes.

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