Step 1

Soak the beans in plenty of water, overnight.

Step 2

Drain and put them in a pot with fresh water and bring to a boil.

Step 3

Remove any froth forming on top, with a slotted ladle.

Step 4

Drain them again and add fresh water as well as the bay leaf and bring to a boil.

Step 5

Add salt, lower heat and simmer until almost cooked (about 1 hour and 30 minutes).

Step 6

Drain and discard the bay leaf.

Step 7

Put the beans in a a Pyrex in one layer.

Step 8

Meantime, heat the olive oil in a skillet and sauté the onion until translucent.

Step 9

Add the garlic and sauté for a few seconds until fragrant.

Step 10

Add the chopped celery, carrot and bell pepper.  Sauté for a few minutes

Step 11

Season with salt and pepper.

Step 12

Add the tomato and mix.

Step 13

Add vegetable stock or water with a vegetable bouillon.

Step 14

Simmer for 10 – 15 minutes.

Step 15

Pour the sauce over the beans. Add more water, if necessary, to cover the beans.

Step 16

Cover the Pyrex with aluminium foil.

Step 17

Preheat the oven to 200o C / 400o F.

Step 18

Bake for about 1 hour and remove the aluminium foil and mix.

Step 19

Lower heat to 180oC and continue cooking for another half an hour, or until the beans absorb all the juices and the beans begin to caramelize.

Step 20

Serve as a main dish or as part of a mezze dish.