My Big Fat Greek Baked Beans
My Big Fat Greek Baked Beans
My Big Fat Greek Baked Beans, inspired by the classic Gigantes Plaki, are large white beans baked in a flavorful tomato, garlic, and olive oil sauce with plenty of herbs. Traditionally served warm or at room temperature, they’re satisfying enough to stand alone as a main dish or pair perfectly as a meze or side. This recipe celebrates the bold flavors of Greek cooking, rustic, vibrant, and deeply nourishing.
Ingredients
Equipment
Method
- Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 the dish onto a lined baking sheet to catch any spills.
- 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.
- Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.
Nutrition
Notes
You can use finely chopped fresh tomato instead of tomato sauce if preferred.
Substitute 2 teaspoons of fine table salt for kosher salt if desired.
Serve alongside grilled meat or simply with extra feta for a great vegetarian main.
