Greek-Style Baked Giant White Beans
2 pounds giant white beans 2 cups olive oil 3 medium sized yellow onions (peeled and finely diced) 1&1/2 to 2 pounds ripe tomatoes (seeded, finely diced and juices reserved) 1 or 2 garlic cloves (peeled and minced) 1 branch of fresh thyme 2 to 3 tablespoons minced parsley 2 mild Greek sausages (3 to 4 ounces each, cut into 1/4-inch-thick rounds and quartered) 1/4 to 1/2 cup water Salt and freshly ground black pepper (to taste)
Soak the giant beans in water overnight. Rinse and drain the beans and place them into a large pot. Add enough water to the pot to cover the beans with 3 inches of water. Bring the pot of beans to a boil over high heat and boil the beans for 1 hour. Drain the beans again and return them to the pot.
Heat the olive oil in a large skillet over medium heat, and then add the onions and saute them for about 6 minutes. Add the tomatoes, the reserved juices, garlic, thyme, parsley, sausages, water, salt and pepper and cook the mixture for about 10 minutes. Pour the sauce into the pot and gently stir the ingredients to thoroughly combine them. Add additional water to the bean mixture if it is too dry.
Transfer the bean mixture to a baking pan or baking dish and bake the beans in a 350°F oven for 35 to 45 minutes. Allow to stand for 5 to 10 minutes before serving. Serves 8 to 12.
Notes - This recipe can easily be cut in half, or doubled. Mild Italian sausage can be substituted for the Greek sausage. If you prefer a smoother sauce, process it in an electric blender or food processor before adding it to the beans.