My Big Fat Greek Baked Beans

Ingredients

• 1 pound dried Corona beans
• 3 quartss cold water
• 2 bays leaves
• 1 large red onion , diced
• 3 cloves garlic , sliced
• 2 cups tomato sauce
• 2 tablespoons tomato paste
• 3 tablespoons honey
• 0.5 cups chopped fresh dill
• 0.5 cups extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper , or to taste
• 0.25 cups red wine vinegar
• 2 cups water , or more as needed
• 4 ounces feta cheese
• 1 tablespoon chopped fresh dill

Instructions

1. 1

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

2. 2

   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. 3

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

4. 4

   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. 5

   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. 6

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