1 tbsp tomato paste, dissolved in one cup of hot water
1 cup fresh diced tomatoes or canned tomatoes
3 medium onions, finely chopped
2 garlic cloves, crushed
2-3 carrots, chopped in small rondelles
2 red peppers, cut in medium pieces ( I used Florina peppers)
1 bunch celery leaves, chopped
1 bunch parsley, chopped
1 tbsp dry chilies
1 bay leaf
1 cup olive oil
salt & pepper
1. The night before soak the beans in a bowl with water. In the morning, wash them and put them in a large pot and boil them covered with fresh water. You should allow the beans to soften which will take app. 30-35 minutes.
2. Meanwhile , prepare all your vegetables by chopping them and set them aside in a large bowl. Preheat the oven in 180oC.
3. Drain the boiled beans and put them in a medium non stick pan. Sprinkle over the beans all the vegetables and herbs and mix them well. Pour over the tomatoes and the olive oil and season according to your taste. Cook the beans for 1 hour adn a half until the beans are sweet and tender. If you feel that the liquids are absorbed you should add some hot water.
Enjoy the Gigandes beans with some crumbled feta cheese on top and a glass of wine!