1. Prepare the beans.

If you are using canned beans, skip this step.

If you are using dried beans, soak the beans overnight. The next day, about 45 minutes before you start cooking this recipe, put the beans in about 2 1/2 cups of chicken broth or vegetable broth and bring it to a boil. Let them cook uncovered. Once they have cooked for at least 1 hour, turn them off and cover with a lid until you need them for this recipe. Below is a picture of my beans post-boiling. There is still about 1 cup of liquid in the bottom of the pot.

2. Preheat oven to 375F.

3. Begin cooking the vegetables.

Heat the olive oil in a large oven-safe skillet (not a cast iron, see my note above). Add the onion, fennel (or leeks), and carrots and cook over medium heat for about 5 minutes until softened. Add the green onion and garlic and cook for 1 more minute.

4. Add the spices, seasoning, and then tomatoes.

Add the cinnamon, black pepper, bay leaf, thyme, oregano. Add the cherry tomatoes, medium/large tomatoes, and can of chopped tomatoes. Stir well. Add 1/2 of the dill (not the full 3/4 cup).

5. Add the beans, broth, and olives.

If using canned beans, make sure to drain and rinse the beans before adding the beans to the pot.

If using dried beans, you probably have about 1 cup of liquid left from boiling, so just pour it straight into the pot (if you don’t have 1 cup left for whatever reason, you will need to top up the amount of broth to 1 cup). Add the olives and stir well to incorporate. Bring to a boil.

6. Bake for 35 minutes at 375F.

Place the oven-safe pan in the oven and bake for about 35 minutes. The beans are ready when the tops of the tomatoes start to blister and the beans look golden on top.

7. Top the baked beans with crumbled feta and the remainder of the dill.

Enjoy hot or cold the next day!