MY BIG FAT GREEK BAKED BEANS
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.
Provided by Chef John
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h5m
Yield 10
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 38.5 g, Cholesterol 10.1 mg, Fat 13.8 g, Fiber 7.7 g, Protein 13.1 g, SaturatedFat 3.3 g, Sodium 1003.6 mg, Sugar 9.9 g
BIG FAT GREEK SALAD WITH WHITE BEANS, KALAMATA OLIVES AND FETA
I prefer this meatless, but you may also add tuna if you want - either 2 well-drained cans or a seared tuna steak. From Shape Magazine (June 2005)
Provided by Vino Girl
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together vinegar, oil, oregano, and pepper in a large bowl.
- Add lettuce, carrots, cucumber, tomato, beans, and feta; toss.
- Either divide into 4 small bowls or keep in one large one.
- Top with olives and croutons.
Nutrition Facts : Calories 251.1, Fat 8.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 374.4, Carbohydrate 34.2, Fiber 8.6, Sugar 4.7, Protein 11.5
GREEK BIG BEANS
I love just about any kind of bean or pea. But I especially lover butter beans. This recipe works very well in a slow-cooker.
Provided by ratherbeswimmin
Categories Beans
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Let the oil get heated in a skillet over medium heat.
- Add in the onion; cover and cook about 5 minutes or until onion is soft.
- Add in garlic; stir/saute for 1 minute or until softened.
- Transfer vegetable mixture to a 4-quart slow cooker.
- Add in the beans, tomatoes with liquid, and salt/pepper to taste; stir to combine.
- Cover and cook on LOW for 4-6 hours.
- Just before ready to serve, add in the parsley; stir to combine.
MY BIG FAT GREEK BAKED BEANS RECIPE
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 big, flavorful casserole.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- 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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