Greek Baked Beans With Honey and Dill Recipe

Name: Greek Baked Beans With Honey and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried large lima beans or white beans, soaked if necessary for six hours or overnight in 2 quarts of water and drained (limas require no soaking); 1/4 cup extra virgin olive oil; 1 large onion, preferably a sweet red onion, finely chopped; 1 28-ounce can chopped tomatoes; 1 bay leaf; 3 tablespoons honey, such as clover or acacia; 2 tablespoons tomato paste; 1/4 cup red wine vinegar or sherry vinegar; Salt; freshly ground black pepper to taste; 1/2 cup, loosely packed, chopped fresh dill

Servings: persons

1 pound dried large lima beans or white beans, soaked if necessary for six hours or overnight in 2 quarts of water and drained (limas require no soaking)
1/4 cup extra virgin olive oil
1 large onion, preferably a sweet red onion, finely chopped
1 28-ounce can chopped tomatoes
1 bay leaf
3 tablespoons honey, such as clover or acacia
2 tablespoons tomato paste
1/4 cup red wine vinegar or sherry vinegar
Salt
freshly ground black pepper to taste
1/2 cup, loosely packed, chopped fresh dill

1
Combine the drained beans and water to cover by 3 inches in a large, oven-proof casserole or Dutch oven, and bring to a boil.
2
Reduce the heat, cover and simmer 30 minutes.
3
Meanwhile, preheat the oven to 375 degrees.
4
Heat 2 tablespoons of the olive oil in a medium size, heavy skillet over medium heat, and add the onion.
5
Cook, stirring often, until tender and lightly caramelized, 10 to 15 minutes.
6
Remove from the heat.
7
After 30 minutes, drain the beans and return them to the pot.
8
Add the remaining olive oil, the tomatoes and the liquid in the can, bay leaf, honey, and 2 cups water or enough to just cover the beans.
9
Stir in the onion, and bring the mixture to a simmer.
10
Cover and place in the oven.
11
Bake one hour, stirring often and adding water if necessary.
12
Add the tomato paste, vinegar, salt and pepper.
13
Cover and simmer for 30 more minutes, until the beans are tender and the mixture is thick.
14
Stir in the dill, cover and let sit 15 minutes.
15
Taste and adjust seasonings.
16
Serve with thick slices of country bread.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound dried large lima beans or white beans, soaked if necessary for six hours or overnight in 2 quarts of water and drained (limas require no soaking), 1/4 cup extra virgin olive oil, 1 large onion, preferably a sweet red onion, finely chopped, 1 28-ounce can chopped tomatoes, and more.

Yes, Greek Baked Beans With Honey and Dill falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Baked Beans With Honey and Dill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions