Cook The Book: Greek Baked Beans

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1 pound Greek gigantes (giant) beans, soaked overnight and drained

1/3 cup extra-virgin olive oil

2 medium red onions, finely chopped

2 cups raw ripe plum tomatoes, peeled and chopped, or use canned plum tomatoes, drained and chopped

3 tablespoons honey

2 tablespoons tomato concentrate, or tomato extract, or sun-dried tomato paste

2 bay leaves

1/4 cup fresh herbs, minced (dill is preferred by Greeks, but you could also use un-Greek basil, or a tablespoon of mint and a tablespoon of thyme)

1/4 cup red wine vinegar

Sea salt and freshly ground pepper

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