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As I may have mentioned on Twitter several times, Micheleand I have both been sick all week, so please pardon the lateness, and brevity of this post. The good news is this Greek-style baked beans recipe is very simple, and there’s not a lot of extra info I need to pass along.


One thing I will mention is that while these are baking, be sure to peek once in a while to see if you need to add more liquid. You can bake covered, but then you don’t get the crustification on top, so I prefer to bake uncovered, and stir in a splash of water, or two, if it looks like it’s getting too dry.

If you can find gigante beans, they really are the best, but Conona beans also work great, as will any other large dried bean. Just be sure to soak them properly, and simmer them until tender before proceeding to the baking step. Now, if you’ll excuse me, I’m climbing into my big, fat bed. Enjoy!


Ingredients for 12 portions:
1 pound dried Gigante, Conona, Lima, or other large dried bean (soaked overnight)
3 quarts cold fresh water to boil in
2 bay leaves
1 large red onion, diced
3 cloves garlic, sliced
2 cups tomato sauce or finely chopped fresh tomato
2 tablespoons tomato paste
3 tablespoons clover honey
1/2 cup chopped fresh dill, plus more for the top
1 tablespoon kosher salt (2 teaspoon if using fine table salt)
1 teaspoon freshly ground black pepper
cayenne to taste
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cups water, plus more as needed while baking
4 ounces feta cheese for the top
– Bake at 350 F. until beans are soft

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