Greek baked beans

Cover a pound of the largest dry beans you can find with plenty of water and soak overnight.

Drain them and put them in a pot with a whole bunch of cold fresh water and two bay leaves, and nothing else.

Bring to a boil over high heat, stir, reduce to medium and simmer 45 to 60 minutes until the beans are just tender but not soft, since they will hardly soften further once baked with everything else.

Drain them very well and put them in a casserole dish.

Add the diced red onion, a whole bunch of sliced or minced garlic, tomato sauce and tomato paste, honey, a whole bunch of freshly chopped dill, olive oil, kosher salt, black pepper, a generous touch of cayenne, a little red wine vinegar and a little water rinsed out of the tomato cup.

Stir very thoroughly for a few minutes, since the ingredients vary so much in shape and viscosity, until everything is well distributed.

Set the dish on a lined baking sheet and bake in the centre of a 350 degree oven about an hour, until bubbling and beautifully caramelized and the beans are soft.

Test the beans for softness, then stir everything together so the olive oil floating on top and the caramelized edges are mixed back in.

Crumble a generous amount of feta over the top, drizzle with more olive oil and finish with more fresh dill.

Shortcut: drain canned beans, do everything else the same and bake until it looks good.