Giant beans baked in the oven

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Ingredients

large white beans (dried)400 gr

onions2 pcs

carrots2 pcs

celery stalks2 pcs

garlic4 pcs

diced canned tomatoes400 gr

tomato paste1 tbsp

olive oil3 tbsp

dried oregano1 tsp

red pepper1 tsp

salt1.5 tsp

black pepper0.5 tsp

fresh parsley3 tbsp

Soak the dried kidney beans in a large amount of cold water for at least 8-12 hours. WARNING: Raw and insufficiently cooked beans contain toxic compounds (phytohemagglutinin) and are dangerous to consume. Drain the beans, place them in a pot with fresh water, bring to a boil, and boil actively for at least 45-50 minutes until tender, then drain, reserving 200 ml of the water.
Preheat the oven to 180°C.
Slice the onion into half-moons, the carrots and celery into thin rounds, and the garlic finely. In a deep skillet, heat 2 tbsp olive oil over medium heat and sauté the onion, carrots, and celery for about 6-8 minutes until softened.
Add the garlic, tomato paste, red pepper, oregano, salt, and black pepper. Stir for 1 minute until the spices release their aroma, then add the canned tomatoes and the reserved 200 ml of bean cooking liquid. Let the sauce simmer for 5 minutes.
Mix the cooked beans with the ready tomato sauce and transfer everything to a baking dish. Sprinkle with the remaining 1 tbsp olive oil.
Bake in the preheated oven at 180°C for about 40-45 minutes until the sauce thickens, the beans absorb the flavors, and a light, appetizing crust forms on the surface.
Sprinkle the finished dish with chopped fresh parsley and serve warm or at room temperature.