Greek Baked BeansFeatured

Greek Baked Beans

Baked beans are a traditional dish from Western Macedonia; it was usually eaten on Sundays, after church, and was served with leek-flavored sausage.

Courtesy of Mr Ilias Mamalakis


For 4 Person(s)

Greek Baked Beans

  • 1/2 kg beans (lima or other largish white beans)
  • 3 large onions cut into matchsticks
  • 1 water glass olive oil
  • 2 water glasses tomato juice
  • 2 tbsp tomato purée
  • 3 tbsp sweet paprika
  • 2 tbsp vinegar
  • 1 tbsp sugar
  • 4 cloves garlic, mashed
  • 1 tsp black pepper
  • 3/4 cup parsley, finely chopped
  • salt to taste


Soak the beans in plenty of cold water overnight, changing the water at least twice.

On the day, cook in slightly salted water for about 1 hour, until half-cooked. Strain and place in a baking tray.

Prepare the sauce by heating the olive oil in a pan and browning the onions with the garlic. Add sweet paprika and black pepper. Stir and cook until the onions are soft. Add the tomato purée, after dissolving it in 2 glasses of water, and the tomato juice, 2 tablespoons of vinegar and 1 spoonful of sugar. Add salt and mix the sauce well. Empty it over the beans in the baking tray, cover with aluminium foil and bake for 1 hour at 180°C. Remove the foil and bake for an extra 20 minutes until a crust forms over the beans. Remove from the oven, let it cool and sprinkle with the parsley.