Greek Tapas; Gigante Beans

These babies are BIG BEANS! I have trouble finding them regularly so I often substitute large lima beans or even butter beans.  No matter the bean, the end result is a super yummy addition to our Greek Tapas menu. We ate the leftovers at a fun picnic we attended the next day!!
This meal also included cilantro, lime cucumbers fresh from the garden and a baked eggplant, caprese salad.  I substituted avocado for mozzarella and all were very happy with the result!

1 Tbs olive oil
1 medium sweet onion, chopped
2 cloves garlic, minced
1 28oz can diced tomatoes
1 1/2c stock, chicken or veg
1/4 c red wine vinegar
1/4 c Ouzo, plus a little in a glass with equal parts water and an ice cube to sip ;)
1 tsp crushed red pepper flakes
2 tsp fresh oregano
2 tsp fresh flat leaf parsley
2 cans or 3-4 cups of cooked Gigante, or large white bean

Saute onion in olive oil until softened, add garlic and stir until fragrant.  Add remaining ingredients, all but the beans and simmer until reduced by about 1/3.   Add the beans and gently simmer until heated through, about 7 minutes.