My Big Fat Greek Baked Beans

Name: My Big Fat Greek Baked Beans
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 9 h 65 min
Yield: 1 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; 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

Rating: 4.5 stars

16 Ratings
12 Reviews
7 Photos

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 size of the beans, but also to 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. Serve alongside grilled meat or simply with extra feta for a great vegetarian main.

By Chef John

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Recipe Summary

prep:

15 mins

cook:

1 hr 50 mins

additional:

8 hrs

total:

10 hrs 5 mins

Servings:

Yield:

1 casserole

Nutrition Info

Directions

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

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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
Preheat the oven to 350 degrees F (175 degrees C).
Step 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 dish onto a lined baking sheet to catch any spills.
Step 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.
Step 6
Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

Chef's Notes:

You can use finely chopped fresh tomato instead of tomato sauce if preferred.

Substitute 2 teaspoons fine table salt for kosher salt if desired.

Nutrition Facts

Per Serving:

330 calories; protein 13.1g; carbohydrates 38.5g; fat 13.8g; cholesterol 10.1mg; sodium 1003.6mg. Full Nutrition

Reviews (12)

Most helpful positive review

Angela Brown

06/20/2019

Loved it! It’s a repeat dinner now in our house. :) Read More

Helpful

(2)

Most helpful critical review

KarenJean

04/09/2019

Aside from my problem with getting the beans properly cooked (which finally did happen), the texture of the dish was great. We did feel that the vinegar flavor dominated and that was perhaps the brand I used. I guess my family still likes a Tex-Mex style baked bean best. Read More

Helpful

(1)

16 Ratings

5 star values: 10
4 star values: 4
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

J.Sears

02/24/2020

Hello Dear. Just finished making these. Couldn't help adding molasses and Worcestershire sauce. I'm just a Southern girl. I tried to be Greek, but somehow pinto beans jumped into the dish, to. You can take the girl out of the country, but can't get uncountryfied.. I'll try harder next time. Read More

Helpful

(2)

Angela Brown

06/20/2019

Loved it! It’s a repeat dinner now in our house. :) Read More

Helpful

(2)

Keiko

05/01/2019

It came out really good. I used Lima beans, soaked them about for 18 hours, and simmered for 30 min, then the beans were tender. I only added 1 and 1/2 cup of water in the tomato sauce mix. Baked it in a 9x13 in. baking dish. I ate it with a flatbread, and it was so delicious. Read More

Helpful

(2)

KarenJean

04/09/2019

Helpful

(1)

Doughgirl8

04/16/2019

I really enjoyed this and have been eating the leftovers for lunches this week. It took much longer for the sauce to reduce and for the onions to soften; I kept adding 15 minutes to the baking time. I believe I baked this at least 2 hours maybe a bit longer. I didn t care for the feta on top the first night I made it; somehow it seemed to clash with the tomato sauce for me. But I love the dill and the other flavors. I even had it on top of leftover spaghetti aglio e olio and it was terrific! Tomorrow I m adding feta to my leftovers. Read More

Helpful

(1)

Bijou

03/29/2020

Excellent! We have made this a couple of times as is, and have also tried with Aleppo pepper & once with jalapeño. Last night I only had 1/2 lb beans, but made recipe as is in an 8 x 8. It took 2 hrs to thicken, and WAS STILL GREAT served over pasta. Read More

Tim

04/19/2020

My wife loved it so it's automatically a winner. I substituted white beans, put in less tomato sauce (1 can) and used an entire small can of tomato paste. I had to bake it much longer since it was far too watery, Read More

wsdyment

03/22/2020

Made this last night with large fava beans I had on hand. We loved it. As others have noted it took much longer to bake off the liquid. I ended up baking mine for 2 hours and got the desired baked consistency. Could also decrease the amount of added water. Will be adding this to the meatless dinner rotation. Read More

Melanie Lacaille

09/19/2020

My family liked this dish. I think I’d add something to sweeten it a bit next time though. Read More

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My Big Fat Greek Baked Beans

Servings Per Recipe: 10
Calories: 330.3

% Daily Value *

protein: 26 %

carbohydrates: 12 %

dietary fiber: 31 %

sugars:

fat: 21 %

saturated fat: 16 %

cholesterol: 3 %

vitamin a iu: 9 %

niacin equivalents: 10 %

vitamin b6: 9 %

vitamin c: 12 %

folate: 4 %

calcium: 8 %

iron: 5 %

magnesium: 6 %

potassium: 7 %

sodium: 40 %

thiamin: 6 %

calories from fat:

*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.