Giant Beans with Honey and Dill

This is a comforting dish in the fall/winter, served hot or warm, but equally satisfying in the spring/summer, served at room temperature. Buy gigantes (giant) beans from a Greek food purveyor and favor fresh chopped tomatoes over canned plum tomatoes for a slightly sweeter, fresher taste. This is one of Diane Kochilas’s most beloved recipes, which she notes can be served as an appetizer, vegetarian main course, side dish or meze, and “marries well with everything from tomatoes to feta to spinach.”

Giant Beans Vs. Regular Beans

Giant beans are big and buttery. They soak up flavor like sponges and add a meaty, satisfying bite to soups, stews, and braises. Meanwhile, regular beans, like black or pinto, are smaller and ideal for quick-cooking. They’re versatile and perfect for everyday dishes like chili and salads.

Giant Beans with Honey and Dill

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• Author: Diane Kochila
• Yield: Serves 6–8 people 1x

Print Recipe

Description

This is a comforting dish in the fall/winter served hot or warm, but equally satisfying in the spring/summer served at room temperature.

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Ingredients

Scale 1x2x3x

• 1 lb / 450 g dried Greek giant beans
• 1/2 cup / 125 ml extra-virgin Greek olive oil, and more as needed or desired 
• 3 medium-large red onions, chopped
• 1 garlic cloves, chopped
• 2 carrots, peeled and whole 
• 4 bay leaves
• 3 cups plum tomatoes, peeled, seeded, chopped
• 4 tbs Ikarian or other Greek pine honey, divided
• 1 bunch fresh dill, chopped
• 2 – 4 tbs Greek balsamic vinegar, to taste 
• 2 tbs Santorini or other Greek tomato paste 
• Salt and freshly ground pepper
• 2 – 3 tbs crumbled feta for garnish

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Instructions

1. Soak the beans overnight in ample water. Drain the next day. Place in a large pot with cold water and bring to a boil. Lower heat and simmer, skimming the foam off the top. Simmer beans for 1-1½ hours, until tender but firm. Remove beans from heat and drain but reserve the water.
2. Preheat oven to 375 degrees. Place beans in a large baking pan with 6 tablespoons extra-virgin Greek olive oil. Mix the onions, garlic, carrot, bay leaves, and the tomatoes. Stir in about 1½ cups of the bean cooking liquid, just enough to barely cover the beans. Stir in half the honey. Mix thoroughly. Cover the pan with parchment then aluminum foil and bake for about 1 – 1½ hours, or until the beans are tender and the sauce is thick and creamy. Add more water throughout baking, if necessary, to keep the beans from drying out.
3. 15 minutes before removing from oven, add vinegar, tomato paste, salt and pepper. As soon as the beans come out of the oven, stir in additional honey and vinegar to taste as well as the chopped dill.
4. Serve hot, warm or at room temperature, sprinkled with crumbled feta if desired and drizzled with additional olive oil.

Story by Cally Jamis Vennare
Photography and recipe by Diane Kochilas

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