Gigantes Plaki

Ingredients

• 300 g Large White Beans
• 1 pcs Yellow Onion
• 4 pcs Garlic
• 1 pcs Carrot
• 2 pcs Celery
• 400 g Crushed Tomatoes
• 1 tbsp Tomato Paste
• 100 ml Extra Virgin Olive Oil
• 2 tsp Dried Oregano
• 15 g Dill
• 1 pcs Lemon
• 0.5 tsp Sugar
• 2.5 tsp Salt
• 2.82 l Water
• 15 g Parsley
• 0.5 tsp Black Pepper

Method

1. Rinse {large_white_beans}, cover with plenty of {water}, and soak until fully plumped so they cook evenly and keep their shape in the oven.
2. Drain the soaked {large_white_beans}, place them in a saucepan with fresh {water}, bring to a gentle boil over medium heat, and cook until the centers are just tender but not creamy, seasoning the water lightly with {salt}.
3. Dice {yellow_onion}, {carrot}, and {celery}, mince {garlic}, and chop {dill} and {parsley} so the sauce cooks evenly and finishes bright.
4. Heat {extra_virgin_olive_oil} in a wide skillet over medium heat. Add {yellow_onion}, {carrot}, and {celery} with a pinch of {salt} and sweat until softened and sweet. Stir in {garlic} and {dried_oregano} until fragrant, then add {tomato_paste} and cook until brick red. Add {crushed_tomatoes}, {black_pepper}, and {sugar} and simmer until rich and slightly reduced.
5. Heat the oven to medium. Fold the boiled {large_white_beans} into the sauce with some of their cooking liquid, half the {parsley}, and half the {dill}. Transfer to a baking dish, drizzle with more {extra_virgin_olive_oil}, season again with {salt}, and bake until the sauce is jammy, the tops caramelize at the edges, and the beans are fully tender.
6. Rest the baked beans briefly, then finish with {lemon} juice, the remaining {parsley} and {dill}, and a final drizzle of {extra_virgin_olive_oil} for freshness and gloss.