The Greek answer to baked beans is this roasted bean casserole. The recipe below starts with the aptly named gigantes bean, an enormous white bean typical of Greek cuisine. The creamy beans are cooked in a slightly sweet, aromatic tomato sauce until a caramelized crust forms on top for a dish that's just as tasty served hot or cold.
Served alongside other mezze like hummus or baba ghanoush, the beans become a delicious element of a vegetarian buffet, but they're just as tasty ladled over cooked rice. You could also top the beans with crumbled feta cheese for even more flavor.
Greek Roasted Bean Casserole
4
12 hours
2 hours
14 hours
1 pound Greek gigantes beans, soaked in water overnight
2 onions, peeled and halved through the root
2 carrots, cut into 3-inch sections
2 stalks celery, cut into 3-inch sections
1 tablespoon olive oil
2 red onions, thinly sliced
2 cloves garlic, minced
2 ripe tomatoes, grated
2 tablespoons tomato paste
3 tablespoons honey
1/4 cup olive oil
2 tablespoons freshly chopped parsley
salt
Drain and rinse the beans, then place in a pot with the onions, carrots and celery. Cover with water and cook 1 hour, until tender but still firm.
Preheat the oven to 350 degrees Fahrenheit.
Drain the beans and discard the aromatics.
Heat the olive oil in an oven-safe Dutch oven over medium heat and add the onion and a pinch of salt. Cook until soft and browned, about 12-15 minutes.
Add the garlic and sauté until just fragrant, about 1 minute. Add the grated tomato, tomato paste and honey, and stir to combine.
Add the beans and stir to combine. Pour the olive oil over the top and bake for about 30-40 minutes.
Sprinkle the parsley over the top and serve.