Greek Baked Beans With Honey and Dill Recipe (2024)

By Martha Rose Shulman

Greek Baked Beans With Honey and Dill Recipe (1)

Total Time
1 hour 30 minutes
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These beans become creamy as they bake slowly in a sweet and sour broth flavored with honey and vinegar. You can make the dish with regular white beans, which will require soaking, or with large lima beans, which will not.

Featured in: Vegetarian Dishes From a Greek Holiday

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Yield:Serves six

  • 1pound dried large lima beans or white beans, soaked if necessary for six hours or overnight in 2 quarts of water and drained (limas require no soaking)
  • ¼cup extra virgin olive oil
  • 1large onion, preferably a sweet red onion, finely chopped
  • 128-ounce can chopped tomatoes
  • 1bay leaf
  • 3tablespoons honey, such as clover or acacia
  • 2tablespoons tomato paste
  • ¼cup red wine vinegar or sherry vinegar
  • Salt
  • freshly ground black pepper to taste
  • ½cup, loosely packed, chopped fresh dill

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

212 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 5 grams protein; 629 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Greek Baked Beans With Honey and Dill Recipe (2)


  1. Step


    Combine the drained beans and water to cover by 3 inches in a large, oven-proof casserole or Dutch oven, and bring to a boil. Reduce the heat, cover and simmer 30 minutes.

  2. Meanwhile, preheat the oven to 375 degrees. Heat 2 tablespoons of the olive oil in a medium size, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender and lightly caramelized, 10 to 15 minutes. Remove from the heat.

  3. Step


    After 30 minutes, drain the beans and return them to the pot. Add the remaining olive oil, the tomatoes and the liquid in the can, bay leaf, honey, and 2 cups water or enough to just cover the beans. Stir in the onion, and bring the mixture to a simmer. Cover and place in the oven. Bake one hour, stirring often and adding water if necessary. Add the tomato paste, vinegar, salt and pepper. Cover and simmer for 30 more minutes, until the beans are tender and the mixture is thick.

  4. Step


    Stir in the dill, cover and let sit 15 minutes. Taste and adjust seasonings. Serve with thick slices of country bread.


  • Advance preparation: This can be made through step 3 a day or two ahead of time. Add water if the mixture is too thick to bring to a simmer on top of the stove. Bring to a simmer, and proceed with the recipe. Leftovers will be good for three or four days.Martha Rose Shulman can be reached at



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Cooking Notes


Very tasty. I used giant lima bands from Rancho Gordo. I did not pre-soak them, and they took a lot more time and a lot more water than expected from the recipe. I would make this again, taking that into consideration.


Delicious. I added a teaspoon or so of red pepper flakes to the bean mixture before baking, and served with crumbled feta on top as another commenter suggested.


So this recipe is great, but it takes 2 hrs. & 15 mins to cook (with prep., longer). I added 3 chopped carrots to pump up the nutrition a bit.


This is delicious! The combination of honey, vinegar and dill with the beans and tomatoes create a rich set of flavors that are unlike any baked beans I've ever had. I used tomatoes that we canned that were more like sauce, so the result was more stew-like. Also had to resort to dried dill instead of fresh, so used about a tablespoon. Imagine the fresh dill would be even better, but even with dried dill, this was still really good!

Ian Nicoll

I'm not sure where they got and hour and a half; the cooking times listed in the prep section come out to two hours plus with no chopping time. I'm sure this is going to be great but it's also going to be bedtime.


I made this in an Instant Pot, cooking quick soaked beans for 12 minutes with the tomatoes, bay leaf, honey, onion, and 2 extra cups water (instead of 30 min on stovetop and 1 hour in oven). Do a quick release, add the vinegar/tomato paste, and simmer for 30 min (per the recipe) using the sauté function on the IP. To quick soak beans: add dried beans to boiling water, take off heat, let sit at room temp for 1 hour. This was delicious, the beans were creamy and flavorful.


I made this on the stovetop using canned cannellini beans. It was quick and easy. I put everything in the fridge overnight and heated it the next day for lunch. It was delicious! Letting it sit overnight in the fridge really made the dish!


Perhaps it’s my math abilities, but as I add the time the beans cook, it’s over two hours, not the one hour and thirty minutes advertised. It’s okay with me, I’m young for my age.


Super tasty, but a bit too acidic for me. Next time I’ll reduce vinegar to only 1 or 2 tbsp. Also, Ron is right, the cook time is 2 hours 15 minutes minimum, and bean soaking time should also be noted. Lastly, I might try sage or thyme instead of dill (just a personal preference).


Read this recipe very carefully. Step #3 is actually 5 separate steps :)_

Dory Thrasher

The stated times for each step add up to more than an hour and a half. The cooking time in the headnote needs to be updated to 2 hours and 30 minutes.


This takes 2.5 hrs plus soaking time


This is delicious. Made it with cannellini beans, which I soaked overnight, simmered for 45 minutes before mixing with tomatoes etc, but they still didn't fully cook through in the indicated time. Since acid slows down softening in beans, I would simmer in just water at least an hour next time with cannellini beans.

2 hrs!

There are 2hrs of actual cooking in this recipe. So definitely not 1hr 30mins! Plus more for prep time. Sorry honey, dinner will be late tonight! Hope it’s delicious!


I’ve made this twice and I love it but I agree that the acidity is a bit too high as written. Either decrease vinegar to 3 T or increase honey to 4 T. Also a dash of allspice takes the flavors to the next level for me.


Delicious, but I would cut down on the vinegar next time, even as someone who loves sherry vinegar. You get acid with the tomatoes as well.


This was great, and it’s even better the next day. The recipe, however, was kind of unclear. I still don’t understand why you simmer the beans for 30 minutes before baking them. I used great northern beans that I soaked overnight. I think it probably would have been fine to just skip ahead to the baking part. I think even more dill would have been great too.


Delicious recipe ! A few adaptations : used tinned beans (cannellini and lima) with their fluid, eliminated the water, used 2 fresh tomatoes and 1/3 tin of crushed tomatoes instead of paste and whole tin, used Pedro Ximenez sherry instead of vinegar. Yum yum. Great on toast or eggs or fish or chicken.

hannah’s notes

I made this following the recipe. Everything tasted delicious until I added the dill. I like dill but to me the flavor was so strange, I will make it again but with a different herb.


Best baked beans recipe so far


So tasty and easy to make! I used gigante beans that I soaked overnight for more than 12 hours and used sherry vinegar. I like my beans super soft and ended up cooking them longer for about 4.5 hours total. Besides the longer cooking time, I followed the recipe exactly. Highly recommend!

Rachel P

Very delicious, but needed quite a bit longer in the oven, even though I got distracted and left the beans on the stove for an extra half hour in step 1. I ended up adding another 2 hours in the oven at 250 and it was delicious.


What would you serve these with to make a meal?

Drea M.

Superbly satisfying dish.Taking in account the comments about the extended cooking time in the oven, I cooked the limas (Rancho Gordo) until they were about 3/4 cooked to maintain the recipe's 1.5 hours in the oven (and prevent the need to add liquid). I subbed the water for the delicious bean cooking liquid. A few days before I'd carmelized a melange of allium (onions, leeks, shallots), that I added to the beans (rather than the onions), with the rest of the ingredients noted in the recipe.


Have made several times and found that a little allspice and some pomegranate molasses really heightens and complements these flavors.


Wonderful recipe that gives a sophisticated twist to a familiar staple. I made a few small adjustments: I used a variety of beans that I pre-cooked for 30 minutes in the pressure cooker. (The lima beans turned out particularly creamy.) For the vinegar I used a white balsamic glaze that married really well with the dill. For the bake I added a parmesan rind and some cayenne, and shredded kale for the last 30. Fantastic results and this will be my go-to recipe for baked beans going forward.


Used Rancho Gordo large lima beans & based on another's comment, pre-soaked for three hours. Didn't add tomatoes as I'm allergic to them. Added three diced carrots, some molasses, less vinegar. End result: delicious! Will definitely make again.


I really liked this even without the dill - I couldn’t find fresh in the market. I used white beans. The flavor with the honey is so subtle, but you could taste it with just the bay leaf and salt and pepper for seasoning. Simply satisfying.


This is surprisingly good. Next time I would cut back on the honey by half. I used dried baby limas, cooked in the crockpot with water, onion and garlic and then discovered this recipe. Made a few quick changes and voila!


I didn't realize how long it would take until I needed to start and had only 1.5 hours. I used Lima beans, cooked them for 40 mins. At the the same time, I cooked the onions in a separate pan then added the tomatoes and the next set of ingredients and let that bunch cook separately from the beans for a half hour, then combined everything, added the tomato paste etc and cooked for about 20 more mins on stove top. Then turned off heat and added dill. The flavor was great. Not exactly baked beans.

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Greek Baked Beans With Honey and Dill Recipe (2024)
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