Ingredients
10
10 servings
- •1 pound dried Corona beans
- •3 quarts cold water
- •2 bay leaves
- •1 large red onion, diced
- •3 cloves garlic, sliced
- •2 cups tomato sauce
- •2 tablespoons tomato paste
- •3 tablespoons honey
- •0.5 cup chopped fresh dill
- •0.5 cup extra-virgin olive oil
- •1 tablespoon kosher salt
- •1 teaspoon freshly ground black pepper
- •1 pinch cayenne pepper, or to taste
- •0.25 cup red wine vinegar
- •2 cups water, or more as needed
- •4 ounces feta cheese
- •1 tablespoon chopped fresh dill
Instructions
- Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.
- Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place the dish onto a lined baking sheet to catch any spills.
- Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
- Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.
Nutritional Facts
Per 10 servings
- Calories: 330
- Carbohydrate: 39g
- Fat: 14g
- Fiber: 8g
- Protein: 13g
- Sugar: 10g
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