Oven Baked Giant Beans With Two Types Of Oregano

• 400 grams giant beans
• 1 leek (thinly sliced)
• 1 red onion (roughly chopped)
• 2 carrots (sliced)
• 1 can of whole peeled tomatoes
• salt
• pepper
• olive oil
• oregano

1. Soak the beans overnight or for at least 8 hours
2. Remove from soaking liquid, and place in a pot with ample fresh water
3. Bring to a boil over high heat, discard the foam that gets created on top, then reduce the flame to low and simmer the beans for approximately 1 1/2 hour, or until al dente
4. About 15 minutes before removing the beans from the heat, season with salt
5. Drain and reserve the boiling liquid
6. As the beans simmer, heat the 4 tablespoons olive oil in large skillet over medium heat, and saute the leeks, onions and carrots for about 5 mins
7. Roughly chop the canned tomatoes and add them in the skillet
8. Preheat the oven to 190 C
9. Place the beans and mixture in an ovenproof baking dish
10. Add a cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and the liquid of the canned tomatoes
11. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and oreganos
12. Cover the dish with oven paper and bake for about 1 hour, or until the beans are very tender and their centers creamy
13. Serve with feta

giant beans, red onion, carrots, tomatoes, salt, pepper, olive oil, oregano

Taken from food52.com/recipes/27836-oven-baked-giant-beans-with-two-types-of-oregano (may not work)