Procedure:

Soak the beans overnight or for at least 8 hours.

Rinse and place in a pot with plenty of fresh water.

Bring to a boil over high heat, discard the foam that gets created on top,

then reduce the flame and simmer for 1 ½ hour. 15 minutes

before removing the beans from the heat, season with salt.

Drain and reserve the boiling liquid.

Heat the 4 tbsp olive oil in large skillet over medium heat.

Sauté the leeks, onions and carrots for about 5mins.

Roughly chop the tomatoes, add them in the skillet

and let cook for another 5mins.

Preheat the oven to 190 C.

Place the beans and sauce in an ovenproof lided baking dish.

Add enough of the reserved liquid to cover the beans.

Season with salt, pepper, and the oreganos.

Cover and bake for about 1 hour,

or until the beans are very tender

and their centers creamy.