Best 3 Greek Baked Beans Recipes

Embark on a culinary journey to the sun-kissed shores of Greece and discover the tantalizing flavors of Greek baked beans, a delightful dish bursting with Mediterranean charm. This traditional recipe, fondly known as "Fasolakia Yiahni," is a symphony of succulent white beans slow-simmered in a rich tomato sauce, infused with aromatic herbs and spices. As the beans soak up the vibrant flavors of the sauce, they transform into tender morsels that dance on your palate.

This versatile dish can be enjoyed as a hearty main course, a flavorful side, or even a satisfying vegetarian option. Whether you prefer your baked beans brimming with juicy tomatoes, kissed by the warmth of garlic and onion, or enriched with the tangy zest of lemon and the earthy notes of oregano, there's a recipe variation waiting to satisfy your taste buds.

For those seeking a classic experience, the traditional Greek baked beans recipe delivers an authentic taste of this beloved dish. With its simple yet flavorful ingredients, this recipe captures the essence of Greek home cooking. If you crave a bit more depth and complexity, explore the variations that incorporate aromatic herbs like thyme and rosemary, or the addition of tender vegetables like carrots and bell peppers.

For those with a hankering for a smoky, robust flavor, the smoky Greek baked beans recipe tantalizes the senses. This variation introduces the irresistible essence of smoked paprika, infusing the dish with an enticing smokiness that lingers on the palate. And if you're looking for a vegetarian twist, the vegetarian Greek baked beans recipe reimagines this classic dish with plant-based ingredients, showcasing the versatility and adaptability of this culinary treasure.

From the traditional to the innovative, these Greek baked beans recipes offer a delightful exploration of flavors and textures. Whether you're a seasoned cook or a culinary novice, these recipes will guide you effortlessly through the process, ensuring a delicious and authentic Greek baked beans experience every time.

Let's cook with our recipes!

MY BIG FAT GREEK BAKED BEANS

My Big Fat Greek Baked Beans image

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

Ingredients

1 pound dried Corona beans
3 quarts cold water
2 bay leaves
1 large red onion, diced
3 cloves garlic, sliced
2 cups tomato sauce
2 tablespoons tomato paste
3 tablespoons honey
½ cup chopped fresh dill
½ cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar
2 cups water, or more as needed
4 ounces feta cheese
1 tablespoon chopped fresh dill

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

GIGANTES (GREEK GIANT BAKED BEANS)

Gigantes (Greek Giant Baked Beans) image

Butter Beans are most similar to our 'gigantes' (giants). If any of you have access to an ethnic Greek grocery, go and get the real thing - you'll love them!

Provided by evelynathens

Categories Beans

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 15

Ingredients

1 lb dried butter beans (soaked overnight) or 1 lb dried lima beans (soaked overnight)
1 large onion, chopped (about 1 1/2 cups)
1 (16 ounce) can diced tomatoes with juice (concasse)
1 yellow bell pepper, chopped into 1/2 inch pieces
1 red bell pepper, chopped into 1/2 inch pieces
4 -5 garlic cloves, minced
3 large carrots, chopped into 1/2 inch pieces
2 stalks celery & leaves, chopped into 1/2 inch pieces
3/4 cup olive oil
1/2 lb bacon, chopped (or 6 oz. bacon and 6 oz good quality pork sausage, cut up) (optional)
1/2 teaspoon pepper
2 vegetable bouillon cubes
2 tablespoons ketchup
2 tablespoons fresh dill, minced
enough hot water, to cover beans by 1 inch

Steps:

Cook the pre-soaked beans in a pressure cooker, with enough water to cover by one inch, for 20 minutes and allow to sit, undisturbed, for 2-3 hours before proceeding with recipe.
Tip the beans into a large baking pan.
Add all of the remaining ingredients, except the dill, and stir well to distribute.
Pour over enough hot water to cover beans by 1".
Place pan in oven and set oven to 400°F.
Bake for 2 hours. Check, if you like your beans more tender, cook them a half hour longer.
Stir dill in for last 15 minutes of baking.
There will still be plenty of juices in the pan, but these will be absorbed by the beans and thicken as the beans cool.
Like nearly all bean recipes, these only improve the next day, and the day after next.
In Greece, these beans would constitute the main, 'vegetarian' meal and would not include the bacon, which is my own addition. We often eat meatless, especially when we're fasting. With or without the bacon or sausage, this is good eating, especially with a big chunk of sharp feta cheese on the side to nibble on between bites of beans and slurps of sauce and some good, honest, crusty bread to clean your plate up with. :-).

GREEK BAKED BEANS WITH HONEY AND DILL

Greek Baked Beans With Honey and Dill image

These beans become creamy as they bake slowly in a sweet and sour broth flavored with honey and vinegar. You can make the dish with regular white beans, which will require soaking, or with large lima beans, which will not.

Provided by Martha Rose Shulman

Categories one pot, main course, side dish

Time 1h30m

Yield Serves six

Number Of Ingredients 11

Ingredients

1 pound dried large lima beans or white beans, soaked if necessary for six hours or overnight in 2 quarts of water and drained (limas require no soaking)
1/4 cup extra virgin olive oil
1 large onion, preferably a sweet red onion, finely chopped
1 28-ounce can chopped tomatoes
1 bay leaf
3 tablespoons honey, such as clover or acacia
2 tablespoons tomato paste
1/4 cup red wine vinegar or sherry vinegar
Salt
freshly ground black pepper to taste
1/2 cup, loosely packed, chopped fresh dill

Steps:

Combine the drained beans and water to cover by 3 inches in a large, oven-proof casserole or Dutch oven, and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
Meanwhile, preheat the oven to 375 degrees. Heat 2 tablespoons of the olive oil in a medium size, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender and lightly caramelized, 10 to 15 minutes. Remove from the heat.
After 30 minutes, drain the beans and return them to the pot. Add the remaining olive oil, the tomatoes and the liquid in the can, bay leaf, honey, and 2 cups water or enough to just cover the beans. Stir in the onion, and bring the mixture to a simmer. Cover and place in the oven. Bake one hour, stirring often and adding water if necessary. Add the tomato paste, vinegar, salt and pepper. Cover and simmer for 30 more minutes, until the beans are tender and the mixture is thick.
Stir in the dill, cover and let sit 15 minutes. Taste and adjust seasonings. Serve with thick slices of country bread.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 629 milligrams, Sugar 14 grams

Tips:

Choose the right beans: For this recipe, you can use dried or canned beans. If using dried beans, soak them overnight before cooking.
Use good quality ingredients: The better the ingredients, the better the dish will taste. Use fresh vegetables, herbs, and spices.
Don't skimp on the seasoning: Greek baked beans are all about the flavor. Be generous with the oregano, garlic, and paprika.
Cook the beans until they are tender: The beans should be cooked through but still have a slight bite to them.
Serve the beans with a side of crusty bread: This will help to soak up all the delicious sauce.

Conclusion:

Greek baked beans are a delicious and easy-to-make dish that is perfect for any occasion. They are a great source of protein and fiber, and they are also packed with flavor. Serve them as a main course or a side dish, and enjoy!