Gigantes

• 1 pound dried gigantes or lima beans
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 3 celery, chopped
• 6 garlic cloves, minced
• 28 ounces canned crushed tomatoes
• 1/4 cup fresh oregano, chopped fine
• 1 1/2 tablespoons fresh thyme, chopped fine
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons parsley, chopped fine
• 4 ounces crumbled feta cheese

1. Soak beans in broth overnight. Do not drain.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery and garlic, and saute 5-7 minutes, until soft.
3. Add beans with broth, tomatoes, oregano, thyme, sugar, salt and pepper. Cover and cook on low for 30 minutes.
4. Meanwhile, heat oven to 350 degrees. Add bean mixture to a 9" x 13" casserole dish (it'll be liquidy), and bake for one hour.
5. Spoon beans and sauce into a bowl. Sprinkle parsley and feta over top.

beans, vegetable broth, olive oil, onion, carrots, celery, garlic, tomatoes, fresh oregano, fresh thyme, sugar, salt, black pepper, parsley, feta cheese

Taken from food52.com/recipes/33515-gigantes (may not work)