Place the soaked giant beans in the pressure cooker for about 20 minutes.

Blend the canned tomatoes with the 2 fresh tomatoes, the tomato paste and 2 tbsp of sugar in a blender.

Empty the giant beans in a Dutch oven or a terracotta baking pot, together with the tomato mixture, the finely chopped parsley, the oil, the hot pepper (whole, so you can remove it later) as well as salt.

Finally, add a cup of water and mix well so that the ingredients are evenly distributed.

Preheat the oven to 160°C. Regardless of whether you use a Dutch oven or a terracotta baking pot, seal the lid with a piece of dough that you make with some water and flour.

Bake for about 2 hours with the lid on and then remove the lid with the dough and sprinkle with breadcrumbs.

Continue baking until they are golden brown.