Giant Baked Beans


  • beans

  • 400 g of giant beans
  • 1 tablespoon(s) of baking soda
  • the sauce

  • 1/2 cup(s) olive oil
  • 2 onions
  • 4 cloves of garlic
  • 1 carrot
  • 1 stalk of celery
  • 250 g cherry tomatoes
  • 1/2 bunch chopped parsley
  • 400 g tomato pulp
  • 1/2 bunch chopped dill
  • Salt and pepper from the mill


  1. Prepare the beans. The day before, dilute the bicarbonate in a large bowl of water and let the beans soften for at least 12 hours.

  2. Rinse them and cook them in a pan of cold water for about 45 minutes from boiling. Place them in a baking dish.

  3. Preheat the oven to 180°C.

  4. Prepare the sauce. Pour half the olive oil into a saucepan and brown the chopped onions. Add the pressed garlic, the carrot cut into thin slices, the celery stalk finely cut and cook for about 5 minutes, stirring. Add the cherry tomatoes cut in half, the chopped parsley and brown for 3 minutes with the rest of the vegetables. Pour in the tomato pulp, salt, pepper and cook for another 15 minutes.

  5. Spoon the sauce into the bean dish. Mix everything well and add the rest of the oil and a cup of water.

  6. Place the dish in the oven and cook for 1 hour. Sprinkle with chopped dill.

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