Greek Style Baked Beans Recipe

I absolutely love this recipe because it transforms humble gigante beans into a rich, Mediterranean-inspired dish that’s both hearty and comforting. The aromatic blend of herbs, the sweetness from honey, and the fresh hit of lemon juice at the end make it an irresistible, flavor-packed delight that’s perfect for sharing with friends during a cozy dinner gathering.

I love making tasty and nourishing dishes, and this Greek-style baked bean recipe is a personal favorite. The pairing of soft-cooked gigante beans tossed with good, rich extra-virgin olive oil and the kind of fine, floral herbs—oregano, thyme, dill—that are so customary in Mediterranean cooking is just about the most delightful combination I can think of.

The gigandes and Greek gthough them. The combination of flavors is amazing.

Ingredients

Gigante beans, when desiccated, are: High in fiber and protein, provide a hearty base.

Olive oil, extra-virgin: Supplies healthful fats and a robust, fruity flavor.

Garlic: Provides a strong, delicious flavor and many medicinal and health advantages.

Tomatoes, when crushed, offer a flavor that is sweet and tart.

They are also rich in antioxidants.

Honey: Equilibrates acidity with innate sweetness.

Parsley, fresh: Improves the meal with an herbal, fresh note.

Dill, fresh: Supplies a unique, tangy taste and brilliant scent.

Ingredient Quantities

• 1 pound dried gigante beans or large lima beans
• 1/4 cup extra-virgin olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste
• 1 cup water or vegetable broth
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Juice of 1 lemon

Instructions

1. Soak the Beans:
Wash the wilted gigante or lima beans under a deluge of cool water. Set them to soak in a large basin (or you can use your bathtub, as I have) filled with fresh water for a minimum of 8 hours or, optimally, overnight, until they have plumped up to twice their original size.

2. Cook the Beans:
Rinse the beans that have soaked overnight. Put the beans in a large pot and add fresh, cool water to cover them by at least 2 inches. Bring the water to a boil. Reduce the heat to a point where the water just barely simmers, and cover the pot, leaving it slightly ajar. The beans should cook in 1 to 1 1/2 hours. When done, drain them and set them aside.

3. Preheat the Oven
Set your oven to 350°F (175°C) to begin with.

4. Prepare the Sauce:
In a big frying pan, warm the olive oil over a medium flame. Toss in the chopped onion and let it cook until it turns translucent—about 5 minutes. You can stir it around a bit if you need to to keep it from browning. Then, add the minced garlic and cook for another minute or so until it is fragrant and the oil is infused with garlic.

5. Add Tomatoes:
Combine the crushed tomatoes, tomato paste, oregano, thyme, rosemary, and bay leaves. Simmer for 10-15 minutes until the sauce barely holds together.

6. Season:
Stir in honey, salt, and pepper. Check for seasoning. Suss it out until it tastes just right.

7. Combine Beans and Sauce:
In a big baking dish, mix the cooked beans with the tomato sauce and combine well. Add 1 cup of water or vegetable broth and stir to incorporate.

8. Bake the Beans:
The aluminum foil should cover the baking dish, and then it should be placed in the preheated oven for 45 minutes. After this, the foil needs to be removed, and the dish should be returned to the oven for an additional 15-20 minutes. The result should be a dish whose top is slightly caramelized and bubbly.

9. Add Fresh Herbs:
Take out the baking dish from the oven. Incorporate the parsley, dill, and lemon juice into the dish.

10. Serve:
Serve the beans baked in the Greek style warm, with crusty bread or as a side dish. Enjoy!

Equipment Needed

1. Large basin or container for soaking
2. Large pot
3. Stove
4. Oven
5. Frying pan
6. Large baking dish
7. Aluminum foil
8. Cutting board
9. Knife
10. Measuring cups and spoons
11. Wooden spoon or spatula for stirring
12. Colander for draining beans

FAQ

• Q: Can I use canned beans instead of dried beans?A: You can use canned beans, but dried beans are traditional and provide the best texture. Reduce the baking time and adjust the liquid accordingly, since canned beans are already cooked.
• Q: Is there a substitute for gigante beans?A: Yes, if you can’t find gigante beans, large lima beans work very well as a substitute because of their size and creamy texture.
• Q: Can I make this dish ahead of time?Of course! The flavors get better as it sits, so you can prepare it a day early. Just warm before serving.
• Q: What can I serve with Greek Style Baked Beans?B: As a main course served with crusty bread, these beans are delicious. Served as a side dish, they complement grilled meats or a Greek salad beautifully.
• Q: How can I add more flavor to the beans?A: To increase the depth of flavor, try adding a bit of crumbled feta cheese on top just before serving, or for heat, a pinch of red pepper flakes.
• Q: Can I make this recipe vegan?Q: Can I make this recipe vegan?

  A: Yes. Just leave out the honey or swap it for agave syrup or another vegan-friendly sweetener.
  

Substitutions and Variations

Canned cannellini beans can be substituted for dried gigante or lima beans. Reduce cooking time as necessary.
Extra-virgin olive oil: For a more neutral flavor, substitute with avocado oil.
Substituting with fresh tomatoes, peeled and pureed, or canned diced tomatoes, would yield a chunkier texture.
Substitute maple syrup or agave nectar for honey to keep the level of sweetness.
Fresh parsley: If you want to stay close to the original dish’s flavor, you can use fresh parsley, but for an equal substitution, fresh cilantro provides a flavor profile more akin to parsley than dried cilantro.

Pro Tips

1. Properly Soak the Beans To ensure even cooking, make sure the beans are soaked for at least 8 hours or overnight. This rehydration step is crucial for getting that creamy texture, so don’t rush it. If you’re short on time, a quick soak involves boiling the beans for 2 minutes, then letting them sit, covered, for an hour.

2. Layer Your Flavors When sautéing onions and garlic, let them develop a slight golden color for added depth and sweetness. This caramelization process enhances the overall flavor profile of the dish, contributing to a richer sauce.

3. Herb Infusion Before baking, lightly crush the dried rosemary between your fingers before adding it to the dish. This will release its aromatic oils, intensifying the herby flavors throughout the sauce.

4. Adjust Sauce Consistency If the sauce gets too thick while simmering, gradually add small amounts of water or broth to maintain a nice consistency before it goes in the oven. This will prevent the beans from drying out and help keep the dish moist.

5. Baking Time for Caramelization Keep a close eye during the uncovered baking period. If you want a more pronounced caramelized top, let it bake uncovered for an additional 5-10 minutes. Just be careful not to let it dry out by checking periodically.