Greek Baked Beans

Greek baked beans is a type of large lima bean baked in tomato sauce and is one of the most satisfying vegetarian dishes I have come across. One of the qualities of Greek cooking is the natural balance that exists between meat and vegetables. And in the case of these Greek baked beans, it is as hearty as a good beef stew!

Their large size gives the beans a wonderful meaty quality. Baked in a rich tomato sauce with carrots, onions, and celery, these beans aren’t meant to play second fiddle and provide a fulfilling meal with a thick slice of country bread and a generous chunk of feta cheese.

The challenge when preparing this dish is the time needed to soften the beans. Due to their large size, they will require a longer boiling time than their smaller counterparts. The quantity prepared, however, will likely last for several days making the initial effort worthwhile.

Ingredients

• ​1 pound gigantes (large lima) beans
• 3 large carrots (diced)
• 1 large onion (diced)
• 1 large garlic clove (minced)
• 24 ounces stained tomatoes
• 1 handful celery leaf or 2 celery stalks (chopped)
• 1/2 cup extra virgin olive oil
• 2 teaspoons salt
• 2 bay leaves
• 24 ounces water
• Handful of chopped parsley

Preparation

• Place the dried beans in a large bowl filled with water and soak 12 hours overnight
• Drain the beans and place in a large pot with approximately 3 liters of water
• DO NOT SALT the water as this will slow the cooking process
• Bring to a boil over high heat and boil the beans for approximately 1 hour and 15 minutes until the beans are tender
• You may need to skim the surface of the water when the beans first start to boil

• While the beans are boiling, heat the oven to 400 degrees
• In a large baking dish, combine the carrots, onion, garlic, celery, strained tomatoes, olive oil, salt, bay leaves and stir together
• Bake in the oven at 400 degrees for 45 minutes
• Set aside until the beans are ready
• ​Once the beans are tender, strain, add to the tomato sauce in the baking dish, and stir to incorporate the beans into the sauce

• Bake in the oven at 400 degrees for another 45 minutes
• Sprinkle with some chopped parsley and serve family style with thick slices of country bread and feta cheese