Rinse and sort the Dried Giant Lima Beans (Gigantes), then place them in a large bowl and cover with plenty of Water. Soak overnight (or use a quick-soak: boil 2 minutes, remove from heat and let stand 1 hour).
Drain and rinse the soaked beans, then transfer to a pot, cover with fresh Water and a pinch of Fine Sea Salt. Bring to a gentle boil, reduce heat and simmer until the beans are tender but not falling apart, about 45–75 minutes depending on age and size. Drain and reserve.
Meanwhile make the sauce: heat a generous splash of Extra-Virgin Olive Oil in a large skillet or saucepan over medium heat. Add the finely chopped Onion, Carrots and Celery and cook, stirring occasionally, until softened and fragrant, about 8–10 minutes.
Add minced Garlic and cook 1 minute more until aromatic. Stir in the Tomato Paste and cook briefly to deepen the flavor, then pour in the Canned Crushed Tomatoes and a little Water to loosen the sauce if needed.
Tuck in a Bay Leaf, add a pinch of Sugar to balance the acidity, and season with more Fine Sea Salt and freshly ground Black Pepper to taste. Bring the sauce to a gentle simmer and let it cook for 10–15 minutes so the flavors meld.
Stir the cooked beans into the tomato sauce, coating them gently. Simmer together for another 10–15 minutes so the beans absorb the sauce; if the mixture seems dry, add a splash more Water.
Optional baking step: transfer the beans and sauce to a shallow ovenproof dish, drizzle with a little more Extra-Virgin Olive Oil, and bake in a preheated 375°F (190°C) oven for 20–30 minutes until the surface is slightly browned and the sauce has thickened.
Finish by stirring in chopped Fresh Flat-Leaf Parsley and Fresh Dill, adjust seasoning with more Fine Sea Salt or Black Pepper if needed, and drizzle with extra olive oil before serving.
Serve the Gigantes Plaki warm or at room temperature with crusty bread or a simple green salad; leftovers improve overnight as the flavors continue to develop.
