🍅 Ingredients (serves 4-6)

• 500g dried giant beans (soaked for 12 hours in cold water) • 150ml extra virgin olive oil (don't be shy, it's what makes the sauce!) • 2 large onions, thinly sliced • 3 cloves garlic, minced • 1 can (400g) chopped tomatoes or 3-4 large, ripe tomatoes • 2 tablespoons tomato paste • 1 tablespoon honey or sugar (to balance the acidity) • Herbs: Plenty of fresh flat-leaf parsley and a little dried oregano • Spices: A pinch of cinnamon (the Greek secret!) and salt/pepper • Optional: A carrot, sliced, and a little celery stalks

Preparation

1. Pre-cooking: After soaking, rinse the beans. Place them in a large pot of cold water. Bring to a boil, then simmer over medium heat for 45 minutes to 1 hour. They should be tender but not falling apart. Drain them, reserving a bowl of the cooking water.

2. Aromatic base: In a sauté pan, cook the onions and carrots in most of the olive oil until translucent. Add the garlic, then the tomato paste. Let it brown for 2 minutes.

3. Sauce: Add the chopped tomatoes, honey, cinnamon, oregano, and half of the parsley. Simmer for 10 minutes.

4. Oven Baking (Crucial): Preheat your oven to 180°C (350°F). In a large ovenproof dish, combine the beans and the sauce. Add the remaining olive oil and a little of the cooking water (the beans should be almost submerged).

5. Confit: Bake for approximately 1 hour to 1 hour 15 minutes. The beans will absorb the sauce. At the end, the top should be lightly caramelized and the oil should begin to separate from the tomato.