Place the beans in a bowl of cold water the night before and let them soak.
When ready to cook, place in a pot full of salted water, bring the beans to the boil and simmer until soft (30-40 minutes). Once boiled, don’t drain, remove from the pot with a skimmer ladle so that the beans can keep a bit of their broth. Don’t discard the rest of the broth you can use it in step 4. Place the beans in a baking tray.
In a frying pan, heat up the olive oil and add in the onions. Cook until translucent but not browned. Continue by adding in the tomato paste and paprika and cook for a minute. It’s time for the chopped tomatoes to join the pot. Bring to the boil and cook the sauce for 10 minutes.
Return to the baking tray with the beans, sprinkle the flour to coat the beans and a bit more of the dried mint. When ready, pour in the tomato sauce and mix well. The sauce should be runny, if it seems too thick add a bit of warm water or the broth when you boiled the beans (step 1).
Place the gigantes in a preheated oven at 180C for approximately 40 minutes, covered. Don’t forget to check for liquids when mid-ways baking. They shouldn’t run out, you want the sauce to be runny because it thickens as soon as it reaches room temperature. Add a bit of the beans broth (Step1) or warm water.