My Big Fat Greek Baked Beans

Recipe View Soak the Beans: Place the corona beans in a large bowl. Cover with a generous amount of cold water and let soak for at least 8 hours, or preferably overnight. (8+ hours)

Recipe View Simmer the Beans: Drain the soaked beans and transfer them to a large pot. Add 3 quarts of fresh water and the bay leaves. Bring the mixture to a boil, then stir and reduce the heat to medium-low. Simmer gently until the beans are just tender but not mushy. (45-60 minutes)

Recipe View Preheat the Oven: While the beans are simmering, preheat your oven to 350 degrees F (175 degrees C). (10 minutes)

Recipe View Combine and Bake: Drain the cooked beans well and spread them evenly into a large casserole dish. Add the diced red onion, sliced garlic, tomato sauce, tomato paste, honey, 1/2 cup of chopped fresh dill, extra-virgin olive oil, kosher salt, freshly ground black pepper, cayenne pepper (to taste), red wine vinegar, and 2 cups of water. Mix thoroughly to combine all the ingredients. Place the casserole dish on a lined baking sheet to catch any potential spills. (15 minutes)

Recipe View Bake to Perfection: Bake in the preheated oven until the top is bubbling and beautifully caramelized, and the beans are completely soft. Be sure to check periodically, adding more water if the casserole appears too dry. (60 minutes)

Recipe View Garnish and Serve: Remove the casserole from the oven and stir gently. Smooth the top and garnish generously with crumbled feta cheese and the remaining 1 tablespoon of chopped fresh dill. Serve hot and enjoy! (5 minutes)