Greek Baked Giant Beans/ Gigantes plaki

• 1 lb lima beans
• 2 celery stalks with leaves
• 1 onion, grated
• 6 garlic cloves
• 25 oz plum tomatoes
• 2 tbsp honey
• 1/4 tsp ground cloves
• 1/4 cup chopped parsley
• 2 beefsteak (large) tomatoes, thinly sliced

1. Soak gigantes over night (12-24 hours).
2. Change the water three times in the process.
3. Drain in coriander next morning.
4. In a large pot, boil the beans with two stalks of celery for about an hour.
5. In another pot, add olive and cook onion till translucent.
6. Add garlic next and cook for less than a minute on low heat.
7. Add the tomatoes with liquid, a cup of water, honey and cloves.
8. Bring to a boil for 20-30 minutes till sauce thickens.
9. Preheat the oven to 350F.
10. When the beans are ready, reserve a cup of the water and then drain beans.
11. Add the beans to a dish.
12. Pour the sauce over the beans.
13. Season with oregano, salt and pepper and pour in reserved water.
14. Slice tomatoes and place over the beans.
15. Bake for one hour, checking periodically.
16. Let cool 10 minutes and enjoy

beans, celery, onion, garlic, tomatoes, honey, ground cloves, parsley, beefsteak

Taken from cookpad.com/us/recipes/357136-greek-baked-giant-beans-gigantes-plaki (may not work)