1 lb dried gigantes beans, picked over, rinsed, and soaked overnight
1/4 cup extra virgin olive oil
1 large Vidalia or other sweet onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp fresh Italian flat-leaf parsley, divided, finely chopped
3 tbsp Mama’s Domata Saltsa
1 1/2 tsp sea salt
1 pinch Freshly ground pepper, to taste

Serves 6 to 8.

Drain and rinse the soaked beans, and put them in a large pot with enough water to cover generously, by at least 3 inches. Bring to a boil over medium-high heat, reduce heat to low, and cover. Simmer for about 1 hour, until tender, stirring occasionally. Add more water, if necessary, to keep the beans covered.

When the beans are tender, drain them in a large colander, rinse well with cold water, and carefully remove the shells. This process takes patience and time. Squeeze each bean from the bottom to pop it out of its shell without crushing or breaking it. Set the shelled beans aside.

Preheat oven to 350 degrees. Lightly oil a large oven-safe baking dish and set aside.

Heat the olive oil over medium heat and sauté pan and add the chopped onion. Cook, stirring frequently, until the onion has slightly browned, about 7 or 8 minutes. Add the garlic and cook for 1 minute more. Stir the onion mixture, salt, pepper, and 2 tablespoons of the chopped parsley into the stewed tomatoes.

Put the beans in the prepared baking dish, and pour the tomato sauce over, submerging them completely. Bake, uncovered, on the center oven rack for 1 hour, until hot and bubbly. Let cook for 15 minutes.

Garnish with remaining 1 tablespoon of parsley. Serve hot or cold.