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Sweet Saucy Smokies
Appetizer

Sweet Saucy Smokies

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Place the pineapple chunks, pineapple juice, grape jelly, tomato paste, brown sugar, vinegar, cornstarch, Worcestershire sauce, hot pepper sauce, liquid smoke flavoring, and salt into a saucepan over medium heat. Stirring constantly, bring the sauce to a simmer, and cook until the grape jelly melts, about 5 minutes.
  2. 2 Stir in the smoked sausages, and turn the heat to low; cook the sausages in the sauce below a simmer until the sauce is thickened and the flavors have blended, about 30 minutes.

By mogur

Men's Dip
Appetizer

Men's Dip

4.3

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Crumble the ground beef into a large skillet over medium heat. Cook, stirring to crumble, until starting to brown. Add the onion, garlic, bell pepper and jalapeno pepper, and cook until meat is no longer pink. Drain excess grease. Fill the pan with enough water to cover the beef, cover, and simmer over low heat for 30 minutes.
  2. 2 Stir in the almonds, pimentos, raisins, tomatoes, tomato paste and sugar. Season with oregano and salt. Simmer over low heat, stirring occasionally for at least 1 hour.

By REDIRG

Game Day Black Bean Dip
Appetizer

Game Day Black Bean Dip

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onion, jalapeno, and garlic. Cook until onion is soft and translucent, about 5 minutes, stirring often to prevent garlic from burning. Add cumin, chili powder, salt, and cayenne pepper and cook 5 minutes more. Remove from heat and let cool slightly.
  2. 2 Transfer onion mixture to a blender. Add black beans, reserved 1/4 cup liquid, lime juice, tomato paste, and vinegar and blend until smooth. Transfer to a serving bowl and garnish with cilantro.

By Soup Loving Nicole

Sarah's Roasted Red Pepper Dip
Appetizer American

Sarah's Roasted Red Pepper Dip

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to broil.
  2. 2 Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
  3. 3 Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
  4. 4 Refrigerate until ready to serve.

By sarah with an h

Rockin' Salsa
Appetizer

Rockin' Salsa

4.6

Prep
45 min
Cook
200 min
Total
365 min

Instructions

  1. 1 Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

By Tami

Phyl's Salsa
Appetizer

Phyl's Salsa

4.6

Prep
30 min
Cook
60 min
Total
120 min

Instructions

  1. 1 In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
  2. 2 Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.

By KB COUNTRYGIRL

Juicy and Spicy Ceviche
Appetizer

Juicy and Spicy Ceviche

4.8

Prep
20 min
Cook
Total
120 min

Instructions

  1. 1 Stir seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover and refrigerate for 30 minutes.
  2. 2 After 30 minutes, gently stir 1/2 of the tomato paste mixture into seafood mixture. Cover remaining tomato paste mixture and seafood mixture. Return both to the refrigerator for 30 minutes.
  3. 3 After another 30 minutes, gently stir the remaining tomato paste mixture into ceviche, cover, and refrigerate another 30 minutes.
  4. 4 Gently stir cilantro and diced avocado into ceviche before serving.

By Kasey

RITZ Push-Cart Hot Dog Bites
Appetizer American

RITZ Push-Cart Hot Dog Bites

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until fluid has evaporated and onions are soft, about 8 minutes.
  2. 2 Stir in hot pepper sauce, sugar, and chili powder. Simmer for about 2 minutes. Add water and tomato paste; stir. Simmer for 5 more minutes. Remove from heat.
  3. 3 Arrange RITZ crackers on a serving platter and top each cracker with a slice of cooked hot dog. Spoon a small amount of onions on top of each. Drizzle mustard on top of onions and serve warm.

By RITZ Crackers

Fried Cauliflower (Egyptian Style)
Appetizer Middle Eastern

Fried Cauliflower (Egyptian Style)

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
  2. 2 Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until batter is smooth; thin with milk as needed.
  3. 3 Heat oil in a deep skillet to 350 degrees F (175 degrees C).
  4. 4 Dip cauliflower florets in batter; fry battered cauliflower in hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Marmar

Sambousa
Appetizer Middle Eastern

Sambousa

3.9

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly. Remove beef from the skillet.
  2. 2 Sauté carrot, onion, green onion, chile pepper, and garlic in the same skillet over medium heat until tender. Stir in tomato paste and season with seasoning salt. Stir in browned beef until well combined.
  3. 3 Stir together flour and water in a small bowl until a watery paste is formed. Lay an egg roll strip on a clean work surface. Place a teaspoonful of meat mixture in the front part of strip. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal wrapper closed with paste. Continue this process until all of the strips and meat mixture are used.
  4. 4 Heat oil in a large pot over high heat. Fry egg rolls in hot oil until crisp and golden. Drain on a paper towel-lined plate.

By Raffaella

Kim's Salsa
Appetizer Mexican

Kim's Salsa

4.8

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

By Kimberly

Roasted Red Pepper Dip I
Appetizer Mexican

Roasted Red Pepper Dip I

4.5

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
  2. 2 Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

By Andrew

The Best Canning Salsa
Appetizer American

The Best Canning Salsa

4.5

Prep
25 min
Cook
35 min
Total
815 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
  3. 3 Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Remove from the heat and stir in cilantro.
  5. 5 Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
  7. 7 Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar.
  8. 8 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
  9. 9 Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By cookingmama

Summer Fresh Tomato Basil Dip
Appetizer American

Summer Fresh Tomato Basil Dip

4.1

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

By Challena

Belle Adorn Salsa
Appetizer Mexican

Belle Adorn Salsa

4.8

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Scott Dennison

Cocktail Turkey Meatballs
Appetizer

Cocktail Turkey Meatballs

4.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined.
  3. 3 Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet.
  4. 4 Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
  6. 6 Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley.

By lutzflcat

"Code Red" Cheese Spread
Appetizer American

"Code Red" Cheese Spread

3.7

Prep
Cook
Total

Instructions

  1. 1 Place cream cheese, fromage blanc, tomato paste, cider vinegar, Worcestershire sauce, onion, and garlic powder in a bowl. Add sriracha sauce, ghost pepper sauce, sweet and hot paprika, chipotle powder, and cayenne pepper. Stir until well combined and the cheeses are completely blended in.
  2. 2 Cover bowl with plastic wrap and refrigerate about 3 hours or, ideally, overnight. Season with salt, if desired.
  3. 3 Transfer to a serving bowl.

By John Mitzewich

Eric and Debi's Seafood Seviche
Appetizer Mexican

Eric and Debi's Seafood Seviche

4.3

Prep
30 min
Cook
Total
405 min

Instructions

  1. 1 Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
  2. 2 Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

By Eric Debi

White Bean Pate
Appetizer French

White Bean Pate

4.0

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Lightly grease a serving bowl with butter.
  2. 2 Pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
  3. 3 Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
  4. 4 Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
  5. 5 Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
  6. 6 Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
  7. 7 Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.

By LoveNRoquette

Sun-Dried Tomato Pesto
Appetizer Italian

Sun-Dried Tomato Pesto

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  2. 2 Place sun-dried tomatoes, pine nuts, onion, basil, parsley, and garlic in a food processor or blender; process until well blended. Add crushed tomatoes, vinegar, red wine, and tomato paste; blend to desired consistency. Stir in olive oil and Parmesan cheese; season to taste.

By Cindy Schmidt

Sicilian Eggplant Caponata
Appetizer Italian

Sicilian Eggplant Caponata

4.9

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
  3. 3 Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
  4. 4 Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  5. 5 Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

By rocks_67

Classic Greek Spinach
Dinner Greek

Classic Greek Spinach

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
  2. 2 Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
  3. 3 Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

By Vasiliki

Dolmas (Stuffed Grape Leaves)
Dinner Greek

Dolmas (Stuffed Grape Leaves)

3.8

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Stir in rice, then add enough hot water to cover. Cover and simmer until rice is halfway cooked, about 10 minutes.
  2. 2 Remove from the heat and stir in tomato paste, currants, pine nuts, cinnamon, mint, dill, allspice, and cumin. Let mixture cool, about 15 minutes.
  3. 3 Prepare a large pot by placing an inverted plate on the bottom; this will protect the dolmas from direct heat during steaming.
  4. 4 Cut off and discard any grape leaf stems. Place about 1 teaspoon cooled rice mixture into the center of a leaf. Fold in the sides, then roll into a cigar shape. Place into the prepared pot. Repeat to make remaining dolmas.
  5. 5 Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

By WhirledPeas

Dorothy's Stefado
Dinner Greek

Dorothy's Stefado

4.5

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
  2. 2 Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

By Kathy Bezemes Walstrom

Greek Meat Pasta (Makaronia me kima)
Dinner Greek

Greek Meat Pasta (Makaronia me kima)

4.2

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
  5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

By GreekMuse

Clams Kokkinisto
Dinner Greek

Clams Kokkinisto

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.

By ICYREDD

Fasolatha
Soup Greek

Fasolatha

4.5

Prep
Cook
Total

Instructions

  1. 1 Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
  2. 2 Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
  3. 3 If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

By CORWYNN DARKHOLME

Greek Lentil Soup (Fakes)
Dinner Greek

Greek Lentil Soup (Fakes)

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
  2. 2 Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
  3. 3 Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.

By Diana Moutsopoulos

My Big Fat Greek Baked Beans
Dinner Greek

My Big Fat Greek Baked Beans

4.5

Prep
15 min
Cook
105 min
Total
600 min

Instructions

  1. 1 Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.
  2. 2 Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place the dish onto a lined baking sheet to catch any spills.
  5. 5 Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
  6. 6 Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

By John Mitzewich