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.

Chef John
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

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

330 calories; 13.8 g total fat; 10 mg cholesterol; 1004 mg sodium. 38.5 g carbohydrates; 13.1 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/20/2019
Loved it! It’s a repeat dinner now in our house. :) Read More
(2)

Most helpful critical review

Rating: 3 stars
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
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/20/2019
Loved it! It’s a repeat dinner now in our house. :) Read More
(2)
Rating: 5 stars
06/20/2019
Loved it! It’s a repeat dinner now in our house. :) Read More
(2)
Rating: 5 stars
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
(1)
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Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)
Rating: 3 stars
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
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Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
06/16/2020
love it! Read More