1 pound Greek gigantes beans, soaked in water overnight
2 onions, peeled and halved through the root
2 carrots, cut into 3-inch sections
2 stalks celery, cut into 3-inch sections
1 tablespoon olive oil
2 red onions, thinly sliced
2 cloves garlic, minced
2 ripe tomatoes, grated
2 tablespoons tomato paste
3 tablespoons honey
1/4 cup olive oil
2 tablespoons freshly chopped parsley
salt
Drain and rinse the beans, then place in a pot with the onions, carrots and celery. Cover with water and cook 1 hour, until tender but still firm.
Preheat the oven to 350 degrees Fahrenheit.
Drain the beans and discard the aromatics.
Heat the olive oil in an oven-safe Dutch oven over medium heat and add the onion and a pinch of salt. Cook until soft and browned, about 12-15 minutes.
Add the garlic and sauté until just fragrant, about 1 minute. Add the grated tomato, tomato paste and honey, and stir to combine.
Add the beans and stir to combine. Pour the olive oil over the top and bake for about 30-40 minutes.
Sprinkle the parsley over the top and serve.