My Big Fat Greek Baked Beans – Rich and Hearty Mediterranean
My Big Fat Greek Baked Beans are rich, hearty, and full of Mediterranean flavor.Creamy giant beans are baked slowly in a savory tomato herb sauce.Olive oil, garlic, and oregano create authentic Greek taste.This dish is healthy, comforting, and naturally vegetarian.Perfect as a main dish, side dish, or part of a mezze platter.The flavors deepen beautifully after resting overnight.
Ingredients
For the Beans
- 1 pound giant white beans (gigantes or butter beans)
- Water for soaking and boiling
For the Tomato Sauce
- ¼ cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Soak the giant beans overnight in plenty of water.
- Drain and rinse the beans. Boil them in fresh water for about 45–60 minutes until tender but not mushy. Drain.
- Heat olive oil in a pan over medium heat. Sauté onion and carrots until softened. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, thyme, paprika, salt, and pepper.
- Preheat oven to 375°F (190°C). Place cooked beans in a baking dish and pour tomato sauce over them. Add broth and mix gently.
- Bake uncovered for about 45–60 minutes until the sauce thickens and the top becomes slightly caramelized.
- Garnish with parsley and feta cheese if desired. Serve warm with crusty bread.
Notes
- Soaking beans overnight reduces cooking time.
- Giant beans or butter beans work best.
- Use high-quality olive oil for authentic flavor.
- The dish tastes even better the next day.
- Add celery for extra depth of flavor.
- Fresh herbs can replace dried herbs.
- Feta cheese adds creamy saltiness.
- Store leftovers refrigerated for up to 4 days.