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1
Drain the beans, and combine in a large saucepan with enough water to cover by 2 inches.
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2
Bring to a boil, reduce the heat to low, add salt to taste, cover and simmer until the beans are just tender, about 45 minutes to an hour.
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3
Do not let the beans boil hard or theyll fall apart before theyre cooked through.
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4
Heat 2 tablespoons of the olive oil over medium heat in a large skillet, and add the celery and a generous pinch of salt.
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5
Cook, stirring often, until it just begins to soften, about three minutes, and add the garlic.
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6
Stir together for a minute, until the garlic is fragrant, and remove from the heat.
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7
Preheat the oven to 350 degrees.
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8
Drain the beans over a bowl.
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9
Place in a large baking dish, preferably earthenware, and toss with the celery and garlic, the remaining olive oil and the tomato sauce or diluted tomato paste.
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10
Add enough of the drained broth to cover by an inch, and stir in the remaining olive oil.
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11
Cover the dish tightly with foil, and place in the oven.
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12
Bake one hour, or until the beans are soft and creamy.
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13
Uncover the beans, stir, and add salt and pepper to taste.
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14
Add a tablespoon or 2 of lemon juice, or more if desired, and adjust salt and pepper.
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15
Serve hot, warm or room temperature, with a little more olive oil drizzled over the top if desired.
