Soak the beans in cold water overnight. In the morning put on fire and boil 20 minutes. Drain, again cover with water, bring to boil and removing the heat to low cook until tender. Drain in a colander saving the broth in which the cooked beans.

Sauce: I cooked the sauce in the slow cooker in the mode Pilaf 30 minutes. Pour the oil, add the onion and whole garlic teeth, the tomatoes in slices. PS oil not much, the Greeks called meals this type of "Ladera fagito" (oily food), however, they cooked in olive oil, but also with our vegetable, believe me, no worse!)

Add salt and broth, stir, close the lid and simmer for 5 minutes before the end of extinguishing add the pepper, Tabasco, oregano, and Basil. You can prepare the sauce in a skillet: Heat the oil and sauté the onion and garlic for 2-3 minutes, add tomatoes, simmer 5 minutes. Then add salt and pour in the stock, simmer 15 minutes, 5 minutes prior to readiness add pepper, Tabasco, oregano, and Basil.

Place beans in ovenproof form and cover with sauce. Top vystelit sliced or shredded pepper and cook in preheated to 180"With the oven for 20-25 minutes. be guided by your oven.

The finished beans sprinkle with parsley.

The dish is delicious both hot and cold.

Serve with fresh bread to dip them in the sauce (a local custom). If you do not observe fast, very tasty to Gigantes feta cheese. Kali SAS orexi! (Bon appétit!)