Dilly Gigantes Plaki Greek Baked Beans

Step 1: Cook the beans,place them in a large pot and add enough water to cover.

Step 2: Bring the water to a boil and then turn the heat down and let the beans gently simmer for approximately 50 to 60 minutes,

Step 3: Or until the beans are mostly tender and soft, but not at all mushy.

Step 4: Once done,

Step 5: Drain the beans and set them aside being sure to save the cooking liquid.

Step 6: Meanwhile

Step 7: Heat a large ovenproof skillet , over medium heat.

Step 8: Then add the olive oil, followed by the onions, carrots and celery.

Step 9: Let cook for 10 minutes or so, or until soft and translucent

Step 10: Add the garlic and chile flakes and cook for about 30 seconds.

Step 11: Then add the tomato paste, cooking for about a minute before adding the tomatoes, oregano, paprika and bay leaves.

Step 12: Turn the heat down and let the sauce simmer for about 10 minutes or so, or until the sauce starts to thicken.

Step 13: Meanwhile

Step 14: Preheat the oven to 350°F (175°C).

Step 15: Once the sauce is ready, add the fresh parsley and dill and taste for seasoning.

Step 16: Transfer them both to an ovenproof casserole or baking dish.

Step 17: Next,

Step 18: Add about a cup of the cooking liquid — enough liquid to just cover the beans.

Step 19: Bake for the beans for 1 to 1 1/2 hours. Check the beans occasionally,

Step 20: Adding more liquid more liquid if the mixture seems too dry.

Step 21: Once done, the liquid should be mostly evaporated and the beans should be tender, but not too dry

Step 22: At the end,

Step 23: The oven temperature can be turned up to 400°F (200°C) for the last 10 minutes or so.

Step 24: This will allow any excess sauce to reduce and it will also crisp up the top nicely.