My Huge Stout Greek Baked Beans – Finally!

As I may have mentioned on Twitter several times, Michele and I have both been sick all week, so please pardon the lateness, and brevity of this post. The good contemporarys is this Greek-style baked beans recipe is very simple, and there’s not a lot of additional info I need to pass along.

One leang I will mention is that while these are baking, be certain to peek once in a while to see whether you need to add more liquid. You can bake covered, but then you don’t get the crustwhetherication on top, so I prefer to bake uncovered, and stir in a splash of water, or two, whether it looks like it’s getting too dry.

If you can find gigante beans, they genuinely are the best, but Conona beans also work great, as will any other large dried bean. Just be certain to soak them properly, and simmer them until tender before proceeding to the baking step. Now, whether you’ll excuse me, I’m climbing into my large, fat bed. Endelight!

Ingredients for 12 portions:

1 pound dried Gigante, Conona, Lima, or other large dried bean (soaked overnight)

3 quarts cancient fresh water to boil in

2 bay leaves

1 large red onion, diced

3 cloves garlic, sliced

2 cups tomato sauce or finely chopped fresh tomato

2 tablespoons tomato paste

3 tablespoons clover honey

1/2 cup chopped fresh dill, plus more for the top

1 tablespoon kosher salt (2 teaspoon whether using fine table salt)

1 teaspoon freshly ground black pepper

cayenne to taste

1/2 cup additional virgin olive oil

1/4 cup red wine vinegar

2 cups water, plus more as needed while baking
4 ounces feta cheese for the top

- Bake at 350 F. until beans are soft

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