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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.

Preparing Time: 10 hours and 5 minutes
Total Time: -
Served Person: 10

3 tablespoons honey
2 tablespoons tomato paste
1 tablespoon chopped fresh dill
1 tablespoon kosher salt
1/4 cup red wine vinegar
2 bay leaves
1/2 cup extra-virgin olive oil
4 ounces feta cheese
2 cups tomato sauce
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh dill
3 cloves garlic, sliced
3 quarts cold water
1 large red onion, diced
1 pinch cayenne pepper, or to taste
1 pound dried corona beans
2 cups water, or more as needed

Carbohydrate 38.5
Cholesterol 10
Fat 13.8
Protein 13.1
Sodium 1004
Calories 330 calories;

side dish

beans and peas

baked beans

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

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Ingredients

Nutrition facts