My Big Fat Greek Baked Beans

Proving that the best baked beans are Greek, Chef John bakes big, fat corona beans with tomatoes, dill, olive oil, and feta cheese into a flavorful casserole.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 330 Calories

Ingredients

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

Recipe Instructions

Step 1

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

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

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 4

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

Step 5

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

Step 6

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.