Name: My Big Fat Greek Baked Beans
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Dried Corona beans - 1 pound; Cold water - 3 quarts; Bay leaves - 2; Red onion, diced - 1 large; Garlic, sliced - 3 cloves; Tomato sauce - 2 cups; Tomato paste - 2 tablespoons; Honey - 3 tablespoons; Chopped fresh dill - ½ cup; Extra-virgin olive oil - ½ cup; Kosher salt - 1 tablespoon; Freshly ground black pepper - 1 teaspoon; Cayenne pepper, or to taste - 1 pinch; Red wine vinegar - ¼ cup; Water, or more as needed - 2 cups; Feta cheese - 4 ounces; Chopped fresh dill - 1 tablespoon

Ingredients for - My Big Fat Greek Baked Beans

1. Dried Corona beans 1 pound

2. Cold water 3 quarts

3. Bay leaves 2

4. Red onion, diced 1 large

5. Garlic, sliced 3 cloves

6. Tomato sauce 2 cups

7. Tomato paste 2 tablespoons

8. Honey 3 tablespoons

9. Chopped fresh dill ½ cup

10. Extra-virgin olive oil ½ cup

11. Kosher salt 1 tablespoon

12. Freshly ground black pepper 1 teaspoon

13. Cayenne pepper, or to taste 1 pinch

14. Red wine vinegar ¼ cup

15. Water, or more as needed 2 cups

16. Feta cheese 4 ounces

17. Chopped fresh dill 1 tablespoon

How to cook deliciously - My Big Fat Greek Baked Beans

1 . Stage

Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.

2 . Stage

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.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

4 . Stage

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 the dish onto a lined baking sheet to catch any spills.

5 . Stage

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.

6 . Stage

Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill. Chef John