Ingredients
500 gr gigantes
Four tablespoons Olive oil
2 large onions sliced
3 cloves garlic sliced
1 tablespoon dried oregano
1 tsp dried thyme
2x400 gr can tomatoes or 800gr ripe tomatoes
salt and black pepper
3 tbs finely chopped parsley
Method
1. Soak beans in cold water overnight.
2. Drain and rinse beans. Cover with plenty of cold water and cook until al dente.
3. Strain beans and keep aside.
4. Heat olive oil in frying pan, fry onions, garlic and dried herbs until they turn pale golden.
5. Add tomatoes from tin, or skinned, chopped fresh tomatoes, season with salt and pepper.
6. Cook until sauce becomes thicker, up to 30 minutes.
7. Spread beans in oven dish. Season well with salt and pepper.
8. Add and mix chopped parsley to tomato sauce.
9. Pour sauce over the beans, mix, sprinkle a little oregano and black pepper on top.
10. Cook in preheated oven, gas mark 4, for 40 minutes, until they are slightly crisp on top and dry.