Sunday, March 3, 2019

My Big Fat Greek Baked Beans – Finally!

As I may have mentioned on Twitter several times, Michele and 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


S/V Blondie-Dog said...

Greetings Chef!... Sorry to hear that 'dat you and 'yor bride ain't feeling so well but I gotta' tell ya', last time I checked there ain't no such thing as a Greek recipe without yogurt in there somewheres'. 'Dem folks even puts in their breakfast cornflakes last time I checked.

Anywho's my finicky E.R.-nurse lady-friend suggests dat' ya' both drinks plenty of fluids. Preferably single malt 'cuz 'dats what she do's when she be feeling under the weather. Thanks! You're da' best!

James said...

So I try not to use liquor in my food. Is there a replacement for the vinegar or can I just leave it out?

Kim-Christian N said...

I really want to try this. I will have trouble getting the kinds of beans described in the recipe. Kidney beans are the only ones I can get my hands on that aren't "pre-sauced". Any guyss as to how that'll work for me? Thanks in advance!
Kind regards,

Tom Stanley said...

The blogpost ingredient list calls for 1/2 cup olive oil but it's not mentioned in the video. :)

Athena said...

Chef, Could a slow cooker be used instead of the oven in the baking process? Low and slow?

tintinona said...

Great recipe, thank you 🙏
Such a comforting dish for cold day.

LiamTheBarMan said...

Chef Jon, you have outdone yourself! I am such a huge fan of all your videos. Prolific only begins to describe your contribution to the inquisitive chef community. Is this technique a true original idea? what was the catalyst for inspiration for the dish?

Mike said...

Looks amazing! Thank you chef John.