Baked Fat Beans

Baked beans are the kind of dish I make when I need something simple and filling, but with readily available ingredients. It's the type of recipe you can start a day in advance, without too much hassle. I've tried it several times, and it always turns out the same – hearty, with basic vegetables and enough flavor from onions, garlic, and dill. The carrot and tomato paste add a bit of color and a balanced taste, while the final baking ties everything together.

Quick Info

Total time: Approximately 13-15 hours (including soaking time)
Actual preparation time: 20-25 minutes
Cooking/baking time: 1 hour boiling, plus 20 minutes in the oven
Servings: 4
Difficulty: Easy
Recipe type: main dish, suitable for lunch or dinner

Ingredients

500 g of large beans
1 onion
2 cloves of garlic
1 bunch of dill
1 carrot
2-3 tablespoons of tomato paste
Salt
Pepper
Oil (I usually use 2-3 tablespoons)
Water

Preparation method

1. Soak the beans overnight in a large bowl of cold water. The water level should cover the beans by a few centimeters; otherwise, they will dry out too quickly overnight.

2. The next day, drain the beans, rinse them, and place them in a pot with fresh water and salt. Boil until the beans soften – about an hour, depending on the type of beans and how old they are.

3. In a baking dish (a ceramic dish or Pyrex works), grate the onion. There's no point in chopping it into cubes; grating allows it to cook better and blend easier into the mixture.

4. Grate the garlic directly over the onion. Grated or crushed garlic will release more flavor.

5. Slice the carrot thinly and add it to the dish along with the onion and garlic.

6. Chop the dill and add it to the mixture.

7. Add the 2-3 tablespoons of tomato paste to the dish, then season with salt and pepper to taste.

8. Add the boiled and drained beans over the vegetables and mix gently, being careful not to crush the beans too much.

9. Drizzle everything with oil. I use about 2-3 tablespoons, but you can use less if you want it lighter.

10. Add a little water to the dish, just enough to keep the mixture from being too dry. Generally, 50-100 ml is sufficient – depending on how moist you want it.

11. Place the dish in the oven at a moderate heat (about 180°C) and let it bake for 20 minutes. During this time, the flavors meld, and the liquid reduces.

12. Remove the dish when the vegetables are tender and a lightly browned crust has formed on top.

Why I make this recipe often

This recipe works with any type of large beans, and I can adapt it based on what I have in the fridge. It has no complicated steps and keeps well. I especially make it when I want something that will fill me up without spending too much time in the kitchen that day.

Tips and Variations

Tips

If using older beans, make sure they are well soaked; otherwise, they won’t cook evenly.
Don’t add too much water in the oven; the mixture should remain cohesive, not watery.
Oil helps with the texture on top, so don’t skip it entirely.
You can also use an enameled dish, not just Pyrex or ceramic.

Substitutions

Instead of dill, you can use parsley if you don’t like the taste of dill.
Tomato paste can be substituted with tomato sauce, but the texture will be denser.
If you don’t have a carrot, you can skip it, but maybe add a bit of bell pepper for color.

Variations

You can also add some grated celery or bell pepper if you want more variety in the vegetables.
If you want a slightly smoky flavor, you can add a piece of smoked meat (not in the basic recipe, but it works if needed).
It works just as well with speckled beans, not just large beans.

Serving Ideas

I serve baked beans simply, with fresh bread or polenta.
You can serve it alongside a salad of pickles or red onion for contrast.

Frequently Asked Questions

1. Why soak the beans overnight?
Dried beans need several hours of hydration to cook faster and be easier to digest. If you skip this step, the cooking time increases significantly.

2. Can I boil the beans directly without soaking?
You can, but the cooking time increases, and sometimes they don’t turn out as soft in the end.

3. What can I do if the beans don’t soften while boiling?
They might be old or too dry. You can try boiling them longer, but there’s no quick fix.

4. How much dill should I use?
A normal bunch is sufficient, but if you don’t like the strong taste, reduce the amount to half.

5. Can I use canned pre-cooked beans?
Yes, but drain the liquid well and rinse the beans, then skip the boiling step.

Nutritional values

Values are estimates for one serving (out of four):
Calories: approx. 250-300 kcal
Protein: 11-13 g
Carbohydrates: 40-45 g
Fat: 5-7 g (depending on how much oil you use)

Beans are quite high in plant protein and fiber, filling, and relatively low in fat if you don’t overdo it with the oil. The carrot, onion, and tomato paste add few calories, mainly for flavor and color.

Storage and Reheating

Baked beans keep well in the refrigerator for up to 3 days in a covered container. You can reheat them in the microwave or on the stovetop, adding a spoonful of water to prevent them from drying out. They don’t freeze well, as their texture changes, so I recommend consuming them fresh or within a few days.