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My Big Fat Greek Baked Beans
My Big Fat Greek Baked Beans
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
600 minutes
Chef John's Greek-style baked beans: Corona beans baked with tomatoes, dill, olive oil, and feta cheese in a delicious casserole.
Ingredients:
  • 1 pound dried Corona beans
  • 3 quarts cold water
  • 2 bay leaves
  • 1 large red onion, diced
  • 3 cloves garlic, sliced
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 3 tablespoons honey
  • 0.5 cup chopped fresh dill
  • 0.5 cup extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 0.25 cup red wine vinegar
  • 2 cups water, or more as needed
  • 4 ounces feta cheese
  • 1 tablespoon chopped fresh dill
Instructions:
  • Place the corona beans in a large bowl and cover them generously with water. Allow them to soak for 8 hours or overnight.
  • Transfer beans to a pot and pour 3 quarts of fresh water. Add bay leaves, bring to a boil, then stir and lower heat to medium. Simmer for 45 to 60 minutes until beans are tender but still slightly firm.
  • Preheat the oven to 350°F (175°C) for the perfect cooking environment.
  • Spread drained beans in a large casserole dish and add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Combine well. Set dish on a lined baking sheet to prevent spills.
  • Bake in the preheated oven for about 1 hour, or until the top is bubbling, caramelized, and the beans are soft. Add more water if needed to prevent the casserole from drying out.
  • Combine casserole ingredients thoroughly, ensuring the top is level. Sprinkle with feta cheese and 1 tbsp dill for a flavorful finish.

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