My Big Fat Greek Baked Beans


I love this big beans recipe. I used to believe the best baked beans came from Boston or Texas, but ever since I discovered this very hearty giant bean casserole, I have to give it to the Greeks. "Big Fat" refers not only to the size of the beans but also the huge flavor of this dish. Use the largest beans you can find: gigante beans are the best, but corona and lima beans also work great.

Prep Time:
15 mins
Cook Time:
1 hr 45 mins
Additional Time:
8 hrs
Total Time:
10 hrs
1 casserole


  • 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


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

  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.

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

  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 the dish onto a lined baking sheet to catch any spills.

  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.

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

    close up view of Baked Beans in red sauce, with feta cheese and fresh herbs, in a white bowl
    Chef John


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.

Nutrition Facts (per serving)

330 Calories
14g Fat
39g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 330
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 10mg 3%
Sodium 1004mg 44%
Total Carbohydrate 39g 14%
Dietary Fiber 8g 28%
Total Sugars 10g
Protein 13g
Vitamin C 7mg 36%
Calcium 84mg 6%
Iron 1mg 5%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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