My Big Fat Greek Baked Beans recipe
All Recipes Side Dish Beans and Peas Baked Bean RecipesIngredients
- 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 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
Nutrition Info
- 330.3 caloriescarbohydrate: 38.5 gcholesterol: 10.1 mgfat: 13.8 gfiber: 7.7 gprotein: 13.1 gsaturatedFat: 3.3 gservingSize: -sodium: 1003.6 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions My Big Fat Greek Baked Beans
Directions
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Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to 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 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.