The recipe Cook the Book: Greek Baked Beans is ready in roughly 45 minutes and is definitely an excellent gluten free, dairy free, and vegetarian option for lovers of Mediterranean food. This recipe makes 10 servings with 196 calories, 6g of protein, and 10g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a side dish. A mixture of onions, sea salt and pepper, honey, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
1
Put the beans in a large saucepan with water to cover to a depth of about 1 inch. Bring to a boil, then lower the heat to simmer, cover the pan, and simmer very gently for 40 to 50 minutes, or until the beans are starting to soften but not yet ready to eat. Periodically, skim off any foam that rises to the top. When the beans are ready, remove from the heat but do not drain.
Ingredients you will need
Beans
Water
Equipment you will use
Sauce Pan
Frying Pan
2
Set the oven at 325 degrees. Using 3 tablespoons of the oil, cook the onions in a skillet over medium-low heat, stirring frequently, until the onions are very soft and starting to brown.
Ingredients you will need
Onion
Cooking Oil
Equipment you will use
Frying Pan
Oven
3
Using 3 tablespoons of the oil, cook the onions in a skillet over medium-low heat, stirring frequently, until the onions are very soft and starting to brown.
Ingredients you will need
Onion
Cooking Oil
Equipment you will use
Frying Pan
4
Using a slotted spoon, transfer the hot beans from the saucepan to an oven dish, preferably a bean pot--a terra cotta or ceramic dish that is taller than it is wide (lacking such a pot, you could also use an ordinary casserole or souffle dish, but a bean pot is preferable). Stir in the remaining olive oil, the onions, and the chopped or crushed tomatoes. Dissolve the honey and tomato concentrate in about 1 cup of the hot bean water and add to the beans, mixing carefully and tucking the bay leaves in with the beans. There should be just enough liquid in the pot to barely cover the beans--add a little more if necessary, but make sure it is boiling hot. Cover the pot securely with aluminum foil (and the pot lid if available), transfer to the preheated oven, and bake for about 1 1/2 hours. Check the beans from time to time and add a little more boiling bean liquid or plain water if necessary.
Ingredients you will need
Tomato Concentrate
Crushed Tomatoes
Bay Leaves
Olive Oil
Onion
Beans
Honey
Water
Equipment you will use
Aluminum Foil
Slotted Spoon
Oven
Sauce Pan
Pot
5
Remove the bean pot from the oven. The beans should be meltingly tender at this point. Stir in the fresh herbs and the vinegar, along with salt and pepper. Return the bean pot, uncovered, to the oven and let the beans bake for another 15 minutes to absorb all the flavors.