My Dad's Great Greek Baked Beans
My Dad was the king of making these beans. They take a bit of time to cook but they are sooo worth it! These baked beans are delicious warm, at room temperature, as an accompaniment or as part of an appetizer platter.
INGREDIENTS
2 cups dried lima beans or white kidney beans (500 ml)
2 tbsp. extra virgin olive oil (30 ml)
1 large onion, chopped
4 cloves garlic, sliced lengthwise
3 stalks celery, diced
4 carrots, diced
Several sprigs fresh thyme
2 bay leaves
Big pinch dried oregano (preferably Greek)
1/2 small dried chile pepper, crushed
1 jar of Christine Cushing’s tomato sauce or 1 can diced tomatoes with juice (28 oz.)
1 cup water (250 ml)
2 tbsp. honey (30 ml)
Coarse salt and freshly cracked black pepper to taste
INSTRUCTIONS
Soak beans in enough water to cover for 4 hours. Drain beans and transfer to a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 30 to 35 minutes, or until beans are just tender. Drain.
Meanwhile, heat oil in a large skillet over high heat. Saute onion and garlic for 4 to 5 minutes, or until golden. Stir in celery, carrots, thyme, bay leaves, oregano, chile, tomatoes, water, honey, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 1 hour, or until sauce has thickened slightly and vegetables are tender.
Meanwhile, preheat oven to 375 °.
Combine sauce and beans in a medium baking dish and bake, uncovered, for 20 to 25 minutes, or until mixture is thick and bubbly. Discard thyme sprigs and bay leaves before serving.
8 servings
