Best 3 Greek Baked Beans With Honey And Dill Recipes

Transport yourself to the sun-kissed shores of Greece with a delectable journey into the world of "Greek Baked Beans with Honey and Dill." This traditional recipe, originating from the heart of the Mediterranean, offers a vibrant tapestry of flavors that will tantalize your taste buds and evoke the spirit of warm Greek hospitality. With its perfect balance of sweet, savory, and aromatic notes, this dish promises a culinary adventure that will leave you craving for more. So, prepare to embark on a delightful sojourn as we delve into the secrets of creating this exquisite Greek delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)

Arakas Latheros (Greek Peas with Tomato and Dill) image

Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main course. This traditional way of cooking peas is so satisfying and healthy, it will most certainly become a favorite. Serve with crusty bread and feta for the ultimate meal!

Provided by Diana Moutsopoulos

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
6 green onions, chopped
1 (16 ounce) package frozen peas
1 cup crushed tomatoes
1 potato, peeled and cut into wedges
½ cup chopped fresh dill
½ cup water
salt and ground black pepper to taste

Steps:

Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31 g, Fat 10.8 g, Fiber 7.7 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 254.9 mg, Sugar 7 g

Tips:

Choose the right beans: Great Northern beans are the traditional choice for Greek baked beans, but you can also use navy beans or small white beans.
Soak the beans overnight: This helps to soften the beans and reduce cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
Use a variety of vegetables: The vegetables in this recipe add flavor and texture. You can use any vegetables you like, such as onions, celery, carrots, bell peppers, or tomatoes.
Don't skimp on the herbs and spices: The herbs and spices in this recipe are what give it its unique flavor. Be sure to use fresh herbs, if possible. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
Use a good quality olive oil: Olive oil is a key ingredient in Greek cuisine. Be sure to use a good quality olive oil that has a fruity flavor.
Bake the beans until they are tender: The beans should be tender but still hold their shape. This usually takes about 1 hour and 30 minutes.
Serve the beans with a side of crusty bread: Crusty bread is the perfect accompaniment to Greek baked beans. You can also serve the beans with a side of rice or potatoes.

Conclusion:

Greek baked beans are a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are tender and flavorful, and the vegetables and herbs add a nice variety of flavors and textures. This recipe is also a good way to use up any leftover beans you may have. So next time you're looking for a hearty and satisfying meal, give Greek baked beans a try.