To begin, drain and rinse the soaked giant beans. Transfer them to a large pot, cover with fresh water, and bring to a boil over medium-high heat. Reduce to a simmer and cook for 40-50 minutes, or until the beans are tender but not mushy. Drain and set aside.

Preheat your oven to 180°C (350°F). In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for 5-6 minutes, or until softened and golden, allowing it to release its sweetness.

Add the minced garlic, diced carrot, and celery to the skillet. Sauté for another 4-5 minutes, stirring occasionally, until the vegetables are slightly softened and aromatic. This step helps to build a flavourful base for the dish.

Add the crushed tomatoes, tomato paste, dried oregano, and thyme to the skillet. Stir well, letting the sauce come to a gentle simmer. Season with salt and black pepper, adjusting to taste, then allow the sauce to cook for 10 minutes, allowing the flavours to meld.

In a large baking dish, combine the drained beans with the tomato-vegetable sauce. Add 1/2 cup of water and mix well to ensure that the beans are fully coated in the sauce, which will help them bake evenly.

Stir in the fresh parsley and dill, if using, into the bean mixture, reserving a bit of each herb for garnish. The fresh herbs add a burst of flavour and bring a traditional touch to the dish.

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for another 20-25 minutes, or until the sauce thickens and begins to caramelize slightly around the edges.

Serve the Gigantes Plaki warm or at room temperature, garnished with the reserved fresh parsley. This dish is traditionally enjoyed with crusty bread and a drizzle of extra virgin olive oil. For an added touch, serve with lemon wedges for a hint of brightness that complements the rich tomato sauce.