Instructions

• Place the 500gr giant beans in a large bowl and cover with plenty of cold water. Soak overnight.
• Preheat the oven to 180°C (fan).
• Drain the soaked beans and transfer them to a deep pot. Cover with fresh water and simmer over medium heat for 40–50 minutes, or until the beans are soft; skim any foam from the surface at regular intervals.
• Strain the cooked beans, measuring and reserving 200 ml of the cooking liquid; discard the rest of the cooking water.
• Pour half of the olive oil (100 ml) into a frying pan and heat over medium heat. Add the 1 large onion (thinly sliced vertically), 2 cloves garlic (chopped), 2 red peppers (thinly sliced), 1 stick of celery (chopped), and 2 carrots (thinly sliced vertically). Cook, stirring occasionally, for about 5 minutes until the vegetables have softened and begin to caramelize.
• Place the drained beans in a heatproof (ovenproof) dish. Add the sautéed vegetables, 800gr crushed tomatoes, the remaining olive oil (100 ml), the reserved 200 ml bean cooking liquid, and ½ bunch dill (chopped). Season with salt and pepper to taste and gently stir or distribute everything evenly.
• Bake in the preheated oven for 50–60 minutes, or until the beans are very tender and the sauce has thickened and is bubbling.
• Remove from the oven and serve hot, straight from the dish.