My Big Fat Greek Baked Beans
Description
Proving that the best baked beans are Greek, Chef John bakes big, fat corona beans with tomatoes, dill, olive oil, and feta cheese into a flavorful casserole.
Ingredients
•
1 pound dried Corona beans
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3 quarts cold water
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2 bay leaves
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1 large red onion, diced
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3 cloves garlic, sliced
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2 cups tomato sauce
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2 tablespoons tomato paste
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3 tablespoons honey
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1/2 cup chopped fresh dill
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1/2 cup extra-virgin olive oil
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1 tablespoon kosher salt
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1 teaspoon freshly ground black pepper
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1 pinch cayenne pepper, or to taste
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1/4 cup red wine vinegar
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2 cups water, or more as needed
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4 ounces feta cheese
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1 tablespoon chopped fresh dill
Directions
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.