Ingredients

Let’s Cook!

• 1
  You will need to purchase Gigante beans for this recipe. You may be able to find them at a European grocer, or you can order them from Amazon. Online, search for “Greek giant beans” for retailers near you. The brand I used is shown below.
  
• 2
  In a large bowl, fully cover the dried beans with water, cover the bowl with plastic wrap, and soak them overnight at room temperature.
• 3
  Drain and rinse the beans well.
• 4
  Place the beans in a large pot with enough water to cover them by about 2 inches (5 cm).
  
• 5
  Sauté the diced onion and garlic in 2 Tablespoons olive oil until the onion is translucent and the garlic is fragrant.
• 6
  Add the tomatoes, sugar and oregano to the onion/garlic mixture. Stir well and allow to simmer uncovered for about 3 or 4 minutes. I used Greek oregano, but you can use whatever oregano you have.
  
• 7
  Preheat the oven to 350°F
• 8
  Drain the cooked beans. I removed the onions and bay leaf.
  
• 9
  Add the cooked beans to the tomato sauce and stir so that all the beans are completely coated with sauce. You can add additional water or vegetable stock if needed.
  
• 10
  Transfer the beans to a large baking dish. I used a 9x13” Pyrex dish. Cover the dish with aluminum foil.
  
• 11
  Bake, covered, for 45 to 60 minutes or until the beans are fully cooked and the sauce has thickened. Remove the aluminum foil and bake an additional 10 to 15 minutes until the top is slightly browned.
  
• 12
  Notes: * You can use chicken stock in place of the vegetable stock or water, if you prefer.