Greek Baked Beans is a traditional Greek dish filled with tender beans bursting with flavor from the homemade tomato-herb sauce. A healthy meatless dish.
Greek Baked Beans
Perfect as a side at any time of the year, here’s one of the best-baked beans recipes you’ll ever eat, courtesy of one of my fabulous readers, Debra! This isn’t your normal baked beans recipe – it may just change your mind completely about beans. It did for me!
I’ll be honest, when I made these baked beans the first time, I wasn’t really sure what to expect. I didn’t know what it would look like, or what it would taste like. As I mentioned, it’s her idea and her recipe, I just followed Debra’s notes.
And as it turns out, this dish was absolutely mouth-watering! The smell while these beans are baking – oh, my! I could not wait to try them! It’s hard to imagine something so simple smelling so wonderful – but it truly does!
Let me admit that I was so impressed with the flavor of this dish that I may even try switching up the variety of beans later on. I think cannellini beans or great northern beans would be great in it too!
How did this recipe change my life, you may ask? I disliked lima beans (or anything like a lima bean) before trying this dish. Seriously, you could not get me to eat them my whole life.
When I originally published this post, I actually wrote a short little note in that post. I’ve decided to leave it in this updated post because it humored me when I read it again after all of these years!
As they say, the rest is history
Dear butter beans, lima beans, and your kin –
I take back every mean thing I ever said about you. Back in the day, I called you vulgar, disgusting, vile, repugnant, an abomination to beans. I said you tasted like grass. For my whole life, I have hated you. Many times, I have sat in protest at your appearance on my dinner plate as a child. My parents have threatened me with “having you for breakfast” if I didn’t eat those said beans on my dinner plate. I have literally gagged myself trying to swallow you without chewing, just so I wouldn’t have to taste you.But here’s the thing – I just hadn’t used you in the right way. I didn’t know any better. I didn’t know I needed to let you mingle with garlic, carrots, onion, and tomatoes. You went from being the worst thing imaginable to pure deliciousness. I now understand why Debra said she loves you! I thought she was crazy! Seriously, I had to try you for myself and the rest is now history.
First, I will never call you names again. Second, I will not scoff at you in the grocery store. Third, I will not pick you out of my mixed vegetables. And lastly, I might even tell people I “like” you. Please forgive my lack of a good recipe and everything I’ve ever held against you. Debra has changed my mind!
Sincerely,
Jamie
In short, lima beans went from being one of the worst things imaginable to me actually calling them delicious!! THAT’S how GOOD this Greek Baked Beans recipe is! Now I know why my friend Debra loves this recipe!
Greek Baked Beans Recipe
- dry butter beans
- olive oil
- carrots
- medium onion
- jalapeno pepper
- garlic
- crushed tomatoes
- dried oregano
- granulated sugar
- Salt and pepper, to taste
- fresh parsley, chopped
- Feta cheese, crumbled
Would you like to save this?
We'll email this post to you, so you can come back to it later!
How to make Greek Baked Beans
Time needed: 5 hours and 30 minutes
How to make Greek Baked Beans
- In the morning, place the beans in a large pot. Cover with enough water to be about two inches over the beans and soak until about 2-3 hours before dinnertime. Bring the water to a boil. Lower heat and simmer 45 minutes to an hour, or until the beans are tender. Add more water, if necessary.
- Meanwhile, in a separate pan, drizzle a few swirls of olive oil over medium-high heat. Add the carrots, onions and jalapeno. Cook until tender, about 10 minutes, stirring occasionally. Add the garlic, tomatoes, oregano, sugar, salt and pepper. Simmer, stirring occasionally, until sauce thickens slightly, about 15-20 minutes. Remove from heat and set aside.
- Preheat oven to 350° F.
- Add 3/4-cup of the bean water to the reserved tomato mixture and stir. Drain beans. Add beans to the tomato mixture and mix well. Place in a 13x9x2-inch baking dish. Bake in oven for 45-60 minutes, or until most of the liquid and beans have formed a sauce.
- Top with chopped parsley and Feta cheese.
- Serve immediately!
Greek Baked Beans: FAQs
If you have questions about making this Greek Baked Beans recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
Yes, I’m guessing you could use canned butter bean to make this a quicker meal. Prepare the tomato mixture and combine with the beans. Bake as noted above. You may or may not need to add the water, so use your best judgement!
I prefer fresh oregano in this, but I don’t think it’ll matter in regards to the taste!
It is! Don’t worry, it won’t affect the recipe at all.
Definitely experiment if you’d like! I honestly think butter beans are the best in this recipe. But, I’ve also heard that lima beans do well, too.
Did this Greek Baked Beans recipe change your life like it changed mine?! 😉 I’d love to know! Comment down below with your recipe experiences, or just with any questions you have. I love to hear from you!
Other recipes you may enjoy
- Cuban Black Beans and Rice
- Instant Pot Baked Beans
- Slow Cooker Refried Beans
- Mexican Bean Salad
- Black Bean and Corn Salsa
Greek Baked Beans
Equipment
Ingredients
- 1 pound dry butter beans
- A few swirls of olive oil
- 2 carrots peeled and chopped
- 1 medium onion chopped
- 1 jalapeno seeded and minced
- 3 – 4 cloves garlic minced
- 1 can crushed tomatoes, undrained 28 oz.
- 1 teaspoon oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- Parsley chopped
- Feta cheese crumbled
Instructions
- In the morning, place the beans in a large pot. Cover with enough water to be about two inches over the beans and soak until about 2-3 hours before dinnertime. Bring the water to a boil. Lower heat and simmer 45 minutes to an hour, or until the beans are tender. Add more water, if necessary.
- Meanwhile, in a separate pan, drizzle a few swirls of olive oil over medium-high heat. Add the carrots, onions, and jalapeno. Cook until tender, about 10 minutes, stirring occasionally. Add the garlic, tomatoes, oregano, sugar, salt, and pepper. Simmer, stirring occasionally, until sauce thickens slightly, about 15-20 minutes. Remove from heat and set aside.
- Preheat oven to 350° F.
- Add 3/4-cup of the bean water to the reserved tomato mixture and stir. Drain beans. Add beans to the tomato mixture and mix well. Place in a 13x9x2-inch baking dish. Bake in the oven for 45-60 minutes, or until most of the liquid and beans have formed a sauce.
- Top with chopped parsley and Feta cheese.
- Serve immediately!
Notes
- I think butter beans taste best, but lima beans should also work.
- I haven’t tried, but canned beans should work fine as well.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on August 16, 2012. Updated on September 12, 2020.
Pinned! Looks really delicious, Jamie. Thanks for sharing,
Linda
These beans look great! I'm going to have to try this recipe soon.
I haven't eaten a butter bean in a long time. I used to eat them with ham hocks! Yum. This recipe looks good and I will add it to my list of things to make. I am always looking for a good vegetarian recipe!
Sounds like an interesting way to eat beans…not the typical recipes. I think I'll like it. Gail (BibleLoveNotes.com)
Lol! Jamie you are so funny, yes I have always had the same feelings about these beans but your right these do look so good:) And with salad and bread, yummy sounding:)
I just nominated you for an award. When you get a chance hop on over and check out the fun details
http://myturn-evelyn.blogspot.com/2012/08/one-very-lovely-blog-and-very-inspiring.html#more
I've always liked butter beans. I'm sure I'll like these even more.
Love your funny post. Pinning. Thanks for sharing this week at One Creative Weekend! Have a great weekend!
Yum! I love beans and have used butter beans for years in a few recipe. Can't wait to try this recipe. Thanks for sharing 🙂
Growing up in Italian family I ate well seasoned beans all of my life and love them. I can see if not seasoned that they would be pretty dreary to eat. So sorry you had such a bad childhood experience with them.
Thanks so much for sharing at Heavenly Treats Sunday! I love baked beans!
Love baked beans and this recipe looks amazing. thanks fro sharing on Foodie Friends Friday~ remember to come and vote tomorrow.
http://marlys-thisandthat.blogspot.com
Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Now if I can only convince my husband that beans aren't disgusting…
I would love if you would share your recipe at my Pin Party.
http://sarahdawndesigns.blogspot.com/2012/08/pintastic-monday-link-party-5.html
I never knew there was Greek Beans – but one of my favorite cuisine is Greek. I love Greek food and beans wow – I'll so be trying this recipe. Thanks for sharing your creative inspiration with Sunday’s Best – you helped make the party a success!
This looks yummy! and I think it is funny that it changed your mind about butter beans 🙂
I would love to have you link this up to my linky party! http://domesticrandomness.blogspot.com/2012/08/friday-fascinations-2-olympics-linky.html
That looks so Good! I've only cooked them with ham or chicken or something that will clog your arteries. I can't wait to try this! Thank you for sharing your amazing recipes on Thursday's Treasures Week 47. Looking forward to more amazing recipes! <3 and hugs! http://www.recipesformyboys.com/2012/08/thursdays-treasures-week-47.html
This sounds great and different!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party will be live tonight. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
Yum! This is definitely different. I'll let you know if I give it a try! Thanks for linking up 🙂
Hi it's me Debra. This is one of the many recipes that I learned from my wonderful Greek Mother-in-Law. It is also one of the foods that I don't know how I ever lived without. lol Jamie I am a fan of yours. I am tickled pink to know that you enjoyed these beans. Have a wonderul week filled with filling yumminess.
Hello, I followed your link from Meatless Monday's at Gooseberry. This recipe immediately caught my eye because it reminded me of a Greek dish that I grew up with. Sure enough it is sans the jalapeno. I think that will only add to it. Just printed it out thank you!!
Didi