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My Big Fat Greek Baked Beans

Rated as 4 out of 5 Stars
64k

"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."
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Ingredients

10 h 5 m servings 330
Original recipe yields 10 servings (1 casserole)

Directions

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  1. Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight. Watch Now
  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. Watch Now
  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 dish onto a lined baking sheet to catch any spills. Watch Now
  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. Watch Now
  6. Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill. Watch Now

Footnotes

  • 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; 13.8 38.5 13.1 10 1004 Full nutrition

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Reviews

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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. Bake...

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 t...

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 th...