We have to prepare the butter beans from the night before, by soaking them in a bowl, covered with water. This way it will take us less time to boil them.
Strain the beans, put them in a pot with boiling water and boil them for 30 minutes. Remove the pot from the heat, strain them and put them in a baking pan.
Preheat the oven at 350 degrees F.
In the meantime in a hot pot stir to sauté the onions, until caramelized. Add half of the olive oil and when hot stir to sauté the carrots and garlic for about 3-4 minutes.
Then add the tomatoes, the tomato paste diluted in the broth and boil for 10 minutes. Pour sauce over the beans, add the celery, parsley, dill and mix to combine. Pour over them the remaining olive oil, water, salt and pepper to taste and cover the pan with aluminum foil. Bake in the preheated oven for about 40-45 minutes.
Carefully remove the aluminum foil, stir and continue baking for about 20 more minutes.
Remove the pan from the oven and serve the "gigades" garnished with parsley leaves.