Gigantes Plaki with Tomatoes and Oregano

Rinse the white beans and soak them in cold water overnight (at least 8 hours). Drain and rinse before cooking.

Place the soaked beans in a large pot with fresh water. Add salt and bring to a boil over high heat.

Reduce heat to medium and simmer the beans for 45-60 minutes until tender but not falling apart. Drain and set aside.

While the beans cook, dice the tomatoes and finely chop the yellow onion. Mince the garlic cloves.

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.

Add the minced garlic to the pan and cook for 1 minute until fragrant, stirring constantly.

Add the diced tomatoes, tomato sauce, oregano, sugar, salt, and black pepper. Stir well to combine and bring to a simmer.

Reduce heat to medium-low and simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens and the tomatoes break down.

Preheat your oven to 180°C (350°F). Pour the tomato sauce into a large baking dish.

Add the cooked white beans to the baking dish and stir gently to coat all the beans with the tomato sauce.

Drizzle the remaining 2 tablespoons of olive oil over the top of the beans.

Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

Remove the foil and bake uncovered for another 10 minutes until the top is golden and slightly caramelized.

Remove from the oven and let rest for 10 minutes. The beans will absorb more sauce as they rest.

Scatter the fresh parsley generously over the top and serve warm or at room temperature, with crusty bread to soak up the wonderful juices.