Best 2 Greek Baked Beans With Honey And Dill Recipes

Embark on a culinary journey to the sun-kissed shores of Greece with our exquisite Greek Baked Beans with Honey and Dill. This traditional dish, known as "Gigantes Plaki," is a symphony of flavors that will transport your taste buds to the heart of the Mediterranean. Tender giant beans, also known as elephant beans, are slow-baked in a flavorful tomato sauce, infused with the sweetness of honey, the aromatic freshness of dill, and a touch of tangy red wine vinegar. Alongside this main course, we present a delightful spread of complementary recipes that will elevate your Greek dining experience. Indulge in the creamy and refreshing Tzatziki Sauce, the perfect accompaniment to grilled meats or as a dip for fresh vegetables. For a vibrant and crunchy side dish, try our Greek Salad, a harmonious blend of crisp cucumbers, juicy tomatoes, red onions, Kalamata olives, and tangy feta cheese. And to complete your meal, whip up a batch of our fluffy and aromatic Pilaf Rice, a versatile side dish that pairs perfectly with any Greek dish. Prepare to be captivated by the authentic flavors and aromas of Greece as you explore these culinary gems.

Here are our top 2 tried and tested 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 LIMA BEANS)

Gigantes (Greek Lima Beans) image

This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

Provided by stamarex

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 10h

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) package dried lima beans
2 (16 ounce) cans chopped tomatoes with juice
1 cup olive oil
3 cloves garlic, chopped
sea salt to taste
1 teaspoon chopped fresh dill

Steps:

Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
Preheat oven to 375 degrees F (190 degrees C).
Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.4 g, Fat 27.5 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 3.8 g, Sodium 171 mg, Sugar 7.4 g

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more tender.
Use a variety of beans: You can use any type of beans you like, but a mix of different beans will give your dish a more complex flavor and texture.
Don't overcook the beans: Beans are best when they are cooked until they are just tender, but not mushy.
Add the honey and dill at the end of cooking: This will help to preserve the delicate flavors of these ingredients.
Serve the beans with a side of crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Greek baked beans with honey and dill are a delicious and easy-to-make dish that is perfect for a weeknight meal or potluck. The beans are tender and flavorful, and the honey and dill give them a unique and delicious flavor. This dish is sure to please everyone at your table.