Giant Beans

1 bag dried giant beans (gigantes beans)
3 carrots, diced
2 sticks of celery, diced
1 large can crushed tomatoes
2 Tbs chopped fresh parsley
salt to taste

Boil beans in a pot of water for 10 minutes. Turn of heat and let sit for 1 hours. Drain the beans and fill the pot with water to cover. Boil for 2-3 hours.

In a separate pan, saute carrots and celery in a little olive oil. Add tomatoes, parsley and salt and simmer for 15 minutes. When the beans are soft, drain them and place in a large baking pan. Pour the tomato sauce over them and mix well. Cover with foil and bake at 325 degrees for 45 minutes. Remove foil and bake for another 10 minutes.