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Substances:

  • 1 pound dried gigantes beans , or butter beans or elephant beans or natty lima beans, and quite lots of others
  • 3 x bay leaves
  • 1 tbs olive oil
  • 1 x onion , diced
  • 1 x carrot , diced
  • 2 x ribs celery , diced
  • 4 cloves garlic
  • 4 x chili pepper flakes
  • 28 oz. diced plum tomatoes
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 x salt and pepper
  • 1/4 cup parsley , chopped
  • 1/4 cup dill , chopped

Directions:

  1. Soak the dried gigantes beans in water with the bay leaves over night.
  2. Lift the water to a boil and simmer till the beans are subtle, about 30-40 minutes.
  3. Warmth the oil in a pan.
  4. Add the onions, carrot and celery and cook till subtle, about 10-15 minutes.
  5. Add the garlic and chili pepper flakes and cook till aromatic, about a minute.
  6. Add the tomatoes, paprika and oregano and simmer till the sauce thickens, about 20 minutes.
  7. Season the tomato sauce with salt and pepper to taste.
  8. Mix the parsley, dill, beans and 1/2 cup of the liquid that the beans had been cooked in into the tomato sauce.
  9. Pour the mix into a casserole dish.
  10. Bake in a preheated 350F/180C oven till the highest is browned and quite lots of the liquid has evaporated, about 50-60 minutes.











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