Everyday Meals

My Big Fat Greek Baked Beans


  • 1 pound dried Corona beans
  • 3 quarts cold water
  • 2bay leaves
  • 1 large red onion, diced
  • 3 cloves garlic, sliced
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 3 tablespoons honey
  • ½ cup chopped fresh dill
  • ½ cup extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • ¼ cup red wine vinegar
  • 2 cups water, or more as needed
  • 4 ounces feta cheese
  • 1 tablespoon chopped fresh dill
  • Directions

  • Step 1

    Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.


  • Step 2

    Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.

  • Step 3

    Preheat the oven to 350 degrees F (175 degrees C).

  • Step 4

    Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.

  • Step 5

    Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.

  • Step 6

    Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

  • Chef's Notes:

    You can use finely chopped fresh tomato instead of tomato sauce if preferred.

    Substitute 2 teaspoons fine table salt for kosher salt if desired.

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