Ingredients
- 500 g Gigantes or butter beans, soaked in water overnight -- the longer, the better
- 2 yellow onions, finely chopped
- 4 garlic cloves, minced
- 1 large carrot sliced
- 1 x 400 g can crushed tomatoes (or 600g fresh tomatoes, grated)
- 1 teaspoon tomato paste
- 1 teaspoon dried oregano
- sea salt and freshly ground pepper, to taste
- 1/2 cup extra-virgin olive oil, divided (120 ml)
- fresh chopped parsley, garnish
Instructions
- Preheat oven to 350°F / 180°C.
- Drain and rinse the beans. In a large pot, add the beans and cover with water by 4-5 cm. Bring to a boil, reduce heat to a low simmer and cook, partially covered, until the beans are tender, but still hold their shape. The beans should be cooked but not mushy.
- In the meantime, using a large skillet, heat 1 tablespoon of olive oil over medium-low heat and sauté the onions and garlic until soft, about 2-3 minutes.
- Add the carrot, tomato, tomato paste, oregano, salt and pepper, and half of the olive oil. Allow to simmer until sauce thickens, about 10 minutes.
- Once the beans are cooked, drain through a colander and return them to the pot. Add the sauce and mix gently. Transfer the mixture to a baking dish, spread evenly and pour the remaining olive oil over the beans. Bake for 50 -60 minutes until the beans are soft and tender and the sauce thickens.
- Garnish with fresh parsley and serve. Enjoy!