My Big Fat Greek Baked Beans

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.

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.

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

Used large limas and 3 tsp dried dill (couldn't get fresh). It was great -husband and son liked it too! Will use 2 tsp dried dill next time I make it, and will definitely use fresh when I can. Thanks!

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.

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.

This was a good dish

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.

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.

Tasted good but for some reason the beans didn’t get as tender as they should have! Flavor was good though!

love it!

A good, tasty, easy to make recipe. I used canned Pinto and Red beans, added BBQ sauce and chili powder to the tomato sauce and baked it in 325-degree oven for 1 1/2 hours. I like the mixture of sweet and tangy.

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,

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