Gigantes (giant beans) in the oven from Pelion by Lina

Wash the beans and soak them overnight. In the morning boil them in plenty of water until they are tender and you can pierce them with a fork. If you are using a pressure cooker, boil for 50’.

Strain the beans and sauté in olive oil with the onion, garlic, peppers, eggplants and sausage.

Deglaze with wine and add the tomato, sugar, tomato paste, ketchup and parsley.

Let it boil for a couple of minutes, stir, and empty in an earthenware pot.

Dissolve the vegetable stock cubes in a cup of warm water and pour over the beans. 

You don't need to add more salt since you add the vegetable stock cubes plus the sausages will let out their salt.

Bake at 200°C for about 30-40 minutes (depending on your oven). 

When it is ready, cover the beans with the breadcrumbs, the parsley and sprinkle with freshly ground white or green pepper and a bit of oregano.

Turn off the oven and leave the food in for about 10 more extra minutes.