Wood Baked Beans Recipe

Soak the beans

Rinse the 2 cups of dried gigantes and place in a large bowl. Cover with 8 cups cold water and let soak 8–12 hours or overnight. Drain and rinse before cooking.

Par-cook the beans

Preheat a heavy oven-proof Dutch oven or wood-fired baking vessel (if using a wood oven) to medium heat. Add 2 tbs olive oil and warm. Add drained beans and 6 cups low-sodium stock to the pot. Bring to a gentle simmer on the stovetop or over coals, skim any foam, then cover and maintain a low simmer for 30 minutes to begin tenderizing the beans.

Season cooking liquid

After 30 minutes, stir in 1.5 tsp sea salt and 0.5 tsp black pepper. Beans should be slightly firm but yielding; they will finish cooking in the oven. If liquid has reduced too much, add up to 1 cup hot stock or water so beans remain just covered.

Sauté aromatics

While the beans simmer, heat 2 tbs extra-virgin olive oil in a skillet over medium heat. Add 1 cup finely diced yellow onion and sauté until translucent, 6–8 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize the paste and deepen flavor. Add 1 tsp smoked paprika and 0.25 tsp crushed red pepper flakes; cook 30 seconds more.

Remove from heat and mix in 2 tbs chopped fresh oregano and 1 tbs lemon juice. Taste and adjust seasoning — this aromatic mixture will be folded into the beans before baking.

Make the pesto

In a small food processor, combine 1 cup fresh oregano leaves (loosely packed), 3 tbs toasted pine nuts or walnuts, 3 tbs grated Parmesan or Pecorino, 1 garlic clove, 0.5 tsp lemon zest, and 0.5 tsp sea salt. Pulse while streaming in 0.25 cup extra-virgin olive oil until a coarse pesto forms. Scrape down and taste; adjust salt or lemon as needed. Set aside.

Combine beans with aromatics

Preheat your wood oven or conventional oven to 375–400°F (190–205°C). If using a wood oven, ensure even medium heat and place the prepared Dutch oven in a spot with steady radiant heat. Stir the sautéed aromatics into the par-cooked beans in the Dutch oven, mixing gently to distribute. If needed, add up to 0.5 cup extra stock to keep beans saucy but not soupy.

Nestle the pot into the oven and bake, covered, for 30 minutes. Remove lid and continue baking 15–25 minutes until beans are tender, sauce is thickened and edges are slightly bubbling. Total oven time ~45–55 minutes depending on bean age and oven.

After baking, remove the pot from the oven and taste; adjust seasoning with additional salt, pepper, or 1 tsp lemon juice if desired.

Toast breadcrumbs

While the beans finish, melt 2 tbs unsalted butter with 1 tbs olive oil in a small skillet over medium heat. Add 0.75 cup breadcrumbs and toast, stirring, until golden brown and crisp, 4–6 minutes. Season with a pinch of salt and stir in 1 tbs chopped fresh oregano. Remove from heat and set aside.

Assemble final dish

Spoon baked beans into a shallow serving dish or serve directly from the Dutch oven. Dollop or drizzle 2–3 tbs of the prepared oregano pesto evenly over the beans. Scatter 0.75 cup crumbled Valbreso feta across the top. Finish with the toasted breadcrumbs for crunch and an extra small sprinkle of chopped oregano and a light drizzle of olive oil if desired.

Serve immediately with lemon wedges on the side for squeezing. Leftovers keep in the refrigerator 3–4 days; reheat gently with a splash of stock.