Greek Baked Beans with Honey and Dill
1 pound great northern beans (or other white bean), soaked in a large bowl of water overnight (or see recipe for quick soak method)
about 1/4 cup olive oil
1 medium red or other sweet onion, chopped
6 cups stewed tomatoes (or 1 28-ounce can chopped tomatoes)
1 bay leaf
3 tablespoons honey
2 tablespoons tomato paste (could skip if you use the stewed tomatoes)
1/4 cup red wine vinegar
1 tablespoon dried dill (or to taste)
about 1/2 cup grated Parmesan cheese
Quick soak bean prep: If you forgot to soak beans the night before like I often do, you can place them in the pot and cover with several inches of water. Bring to a boil and boil for about 3 or 4 minutes, then turn off the pot, cover, and let the beans soak in the hot water for an hour. Drain.
Place the soaked beans in a dutch oven or other oven safe pot. Add water to cover three inches above the beans. Bring to a boil and simmer for 30 minutes.
While beans cook, saute the onion in a few tablespoons of olive oil (not the whole 1/4 cup!) until they begin to caramelize. Heat the oven to 375 degrees. When the beans are ready, drain them and return them to the pot. Add the remaining olive oil, onions, tomatoes, bay leaf and honey. If using canned tomatoes, add water enough to cover the beans. Stir everything together and bring to a simmer. Cover the pot and place it in the oven. Bake for an hour, stirring regularly and checking to see if they need more water. Remove from the oven and stir in the vinegar, tomato paste if using, and salt & pepper. Cover and return to the oven for about 30 minutes more until the beans are tender but not mushy. Remove from the oven, fish out the bay leaf and stir in the dill. Let the beans sit covered for about 15 minutes. To serve, top the beans with a few tablespoons of grated Parmesan cheese per serving and enjoy with some crusty bread.