Greek Baked Beans With Honey and Dill
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound 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)
- ¼cup extra virgin olive oil
- 1large onion, preferably a sweet red onion, finely chopped
- 128-ounce can chopped tomatoes
- 1bay leaf
- 3tablespoons honey, such as clover or acacia
- 2tablespoons tomato paste
- ¼cup red wine vinegar or sherry vinegar
- Salt
- freshly ground black pepper to taste
- ½cup, loosely packed, chopped fresh dill
Nutritional analysis per serving (6 servings)
212 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 5 grams protein; 629 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Stir in the dill, cover and let sit 15 minutes. Taste and adjust seasonings. Serve with thick slices of country bread.
- Advance preparation: This can be made through step 3 a day or two ahead of time. Add water if the mixture is too thick to bring to a simmer on top of the stove. Bring to a simmer, and proceed with the recipe. Leftovers will be good for three or four days.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Very tasty. I used giant lima bands from Rancho Gordo. I did not pre-soak them, and they took a lot more time and a lot more water than expected from the recipe. I would make this again, taking that into consideration.
Delicious. I added a teaspoon or so of red pepper flakes to the bean mixture before baking, and served with crumbled feta on top as another commenter suggested.
I made this in an Instant Pot, cooking quick soaked beans for 12 minutes with the tomatoes, bay leaf, honey, onion, and 2 extra cups water (instead of 30 min on stovetop and 1 hour in oven). Do a quick release, add the vinegar/tomato paste, and simmer for 30 min (per the recipe) using the sauté function on the IP. To quick soak beans: add dried beans to boiling water, take off heat, let sit at room temp for 1 hour. This was delicious, the beans were creamy and flavorful.
Lima beans do need soaking! In fact, precooking a bit too. Once I added water and baked, repeat, repeat, finally soft. Yummy! Who thought dill and tomatoes worked together.
Just like LindaL said, I also used dry beans, smaller white beans, and it took so much more time and water to cook. Save yourself the hassle: just cook the beans until basically done ahead of time. Then drain them, add two cups of the bean water back in along with all the other ingredients and simmer until the sauce has thickened. Skip the oven and multiple steps.
Delicious, but I would cut down on the vinegar next time, even as someone who loves sherry vinegar. You get acid with the tomatoes as well.
Advertisement