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How to Make Greek Giant Beans with Honey and Dill
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There are so many great recipes all over Greece for braised or baked giant beans, called gigantes. These butter, comforting beans marry well with everything from tomatoes to feta and spinach. This recipe is one of my favorites and may be served as an appetizer, vegetarian main course, side dish or meze. You can also enjoy it hot, warm or at room temperature.
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
5 garlic cloves chopped
1 carrot peeled and whole
4 bay leaves
3 cups Plum tomatoes peeled, seeded, chopped
4 tbsp. Ikarian or other Greek pine honey divided
1 bunch fresh dill chopped
2 - 4 tablespoons Greek balsamic vinegar to taste
2 tbsp. Santorini or other Greek tomato paste
Salt
Pepper freshly ground
2 – 3 tbsp. crumbled feta for garnish
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
5 garlic cloves chopped
1 carrot peeled and whole
4 bay leaves
3 cups Plum tomatoes peeled, seeded, chopped
4 tbsp. Ikarian or other Greek pine honey divided
1 bunch fresh dill chopped
2 - 4 tablespoons Greek balsamic vinegar to taste
2 tbsp. Santorini or other Greek tomato paste
Salt
Pepper freshly ground
2 – 3 tbsp. crumbled feta for garnish
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