Greek Butter Bean Casserole Recipes

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MY BIG FAT GREEK BAKED BEANS

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



My Big Fat Greek Baked Beans image

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

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

GIGANTES (GREEK LIMA BEANS)

This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

Provided by stamarex

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h

Yield 8

Number Of Ingredients 6



Gigantes (Greek Lima Beans) image

Steps:

  • Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
  • Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.4 g, Fat 27.5 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 3.8 g, Sodium 171 mg, Sugar 7.4 g

1 (16 ounce) package dried lima beans
2 (16 ounce) cans chopped tomatoes with juice
1 cup olive oil
3 cloves garlic, chopped
sea salt to taste
1 teaspoon chopped fresh dill

GIANT BUTTER BEAN STEW

This authentic vegetarian casserole makes a delicious first course, or serve alongside slow-cooked lamb as part of a Greek Easter feast

Provided by Tonia Buxton

Categories     Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 1h45m

Number Of Ingredients 15



Giant butter bean stew image

Steps:

  • Drain the canned beans, reserving 200ml of the liquid. Heat the oil in a large flameproof lidded casserole dish, and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the remaining ingredients, reserving half of the chopped herbs and feta (if using).
  • Heat oven to 180C/160C fan/gas 4. Cook over a gentle heat for a further 5 mins, then pour over the reserved liquid. Cover the dish and bake in the oven for 40 mins. Check occasionally that the beans are not drying out - add a little more water if needed.
  • Remove the lid and bake for 10 mins more. Can be made 2 days ahead and reheated. Stir through the reserved chopped herbs, season to taste, then crumble over the remaining feta just before serving.

Nutrition Facts : Calories 315 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium

4 x 235g cans butter beans or 500g dried butter beans (cook according to pack instructions)
100ml Greek extra virgin olive oil
3 small red onions, finely sliced
2 large carrots, finely sliced
3 celery stalks with leaves, finely chopped
4 sundried tomatoes, sliced
1kg ripe tomatoes, skinned, deseeded and finely chopped
4 garlic cloves, chopped
1 tsp paprika
1 tsp ground cinnamon
2 tbsp tomato purée
1 tsp sugar
small pack flat-leaf parsley, finely chopped
small pack dill, finely chopped
100g feta (optional), crumbled

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