If you’re craving a hearty, soul-warming dish that just bursts with Mediterranean flavors, you have to try this Greek Sausage and Beans Bake Recipe. It’s a beautiful combination of tender gigantes beans or butter beans simmered perfectly with savory Italian sausage, vibrant cherry tomatoes, and fragrant herbs like oregano and thyme. What really makes this dish special is the creamy feta cheese melted on top and the bright touch of lemon zest and parsley at the end. This bake feels like a cozy hug straight from the Greek countryside, sure to become a favorite recipe you’ll return to over and over.
Ingredients You’ll Need
Getting the ingredients for this recipe is a breeze, but each item plays an essential role in creating layers of flavor, texture, and color that make this dish truly shine. The beans bring creamy body, the sausage adds richness, and the fresh and dried herbs provide that unmistakable Greek charm.
- Dried gigantes beans or butter beans: Soaked overnight or canned for convenience, these beans create a buttery, melt-in-your-mouth texture that’s the heart of the dish.
- Bulk Italian sausage: Adds savory depth and a succulent protein punch that balances the creaminess of the beans.
- Large onion: Chopped finely, it softens and sweetens, blending seamlessly with the veggies.
- Large carrot: Chopped carrots contribute subtle sweetness and color contrast.
- Ribs of celery: Provides an aromatic base and crunch that perks up every bite.
- Garlic cloves: Minced cloves add warmth and fragrant bursts that lift the entire bake.
- Cherry tomatoes: Bursting with juicy freshness, they provide tang and a lovely pop of red.
- Tomato paste: Concentrated and rich, it deepens the tomato flavor and thickens the sauce.
- Dried Greek oregano: The signature herb that infuses the dish with that unmistakable Mediterranean essence.
- Dried thyme: Earthy undertones round out the herbal notes beautifully.
- Salt and pepper: To season perfectly and bring all the flavors together.
- Extra virgin olive oil: A luxurious fruitiness that enhances texture and keeps everything silky.
- Low-sodium chicken stock: Keeps the dish moist and adds a subtle savory background.
- Feta cheese: Crumbled over the top, it melts into creamy pockets that add tang and richness.
- Lemon zest: Brightens the whole dish with a zesty lift just before serving.
- Flat-leaf Italian parsley: Fresh and vibrant, it finishes the recipe with a crisp herbal note.
How to Make Greek Sausage and Beans Bake Recipe
Step 1: Prepare the Beans
If you’re using dried beans, soak them overnight for a creamy, tender consistency. Start by boiling them until almost tender, then drain and set aside. Using canned beans can save time and still deliver delicious results; just drain and rinse them well. This step is foundational because perfectly cooked beans absorb the sauce deeply, making every bite full of flavor.
Step 2: Preheat the Oven
Get your oven ready at 350°F (175°C) so the magic can begin once your stovetop cooking is done. Preheating ensures even baking and that lovely melding of flavors the bake is famous for.
Step 3: Brown the Sausage
Heat the olive oil in a large pot over medium heat, and crumble in the Italian sausage. Cook until beautifully browned to release those savory, meaty flavors, then remove it with a slotted spoon and set it aside. This step builds the rich flavor base that gives the dish its comforting character.
Step 4: Sauté the Vegetables
In the same pot, add onions, carrots, and celery with a pinch of salt. Let the vegetables soften and become translucent, about 12 to 15 minutes. Add the garlic last, cooking until fragrant. Stir in tomato paste, cooking a few minutes to deepen the flavors. If the paste starts to stick, a splash of water or stock helps it loosen while keeping the sauce lively.
Step 5: Combine Ingredients and Simmer
Pour in the chicken stock and bring the pot to a gentle boil, scraping up the browned bits stuck to the pan for extra flavor. Add cherry tomatoes, the cooked or canned beans, reserved sausage, oregano, and thyme. Give everything a good stir and let the mixture bubble before turning off the heat. This melds the hearty components together, preparing them perfectly for the oven.
Step 6: Bake Covered
Transfer the entire mixture to a baking dish and cover with foil. Pop it into the oven to bake for 1 hour. This slow baking allows the beans to absorb all the rich sausage and tomato flavors, gifting the dish its signature comforting depth.
Step 7: Finish Baking with Feta
Remove the foil after the hour and check the moisture level. If it looks dry, add between 1/2 and 1 cup of stock or water. Sprinkle crumbled feta cheese evenly over the top and bake uncovered for another 30 minutes, letting most of the liquid evaporate while the feta melts into luscious pockets of salty creaminess.
Step 8: Add Fresh Flavor and Serve
Once out of the oven, stir in lemon zest and chopped parsley. Taste and season with salt and pepper as needed. The lemon zest adds a vibrant punch that cuts through the richness, while the parsley gives a fresh finish. Serve hot, topped with extra crumbled feta and a drizzle of good olive oil. Pita or crusty bread on the side is a perfect companion for soaking up all the delicious sauce.
How to Serve Greek Sausage and Beans Bake Recipe
Garnishes
Extra crumbled feta cheese is a must for garnish, adding creaminess and a tangy contrast with every bite. A sprinkle of freshly chopped parsley brightens the dish and adds a pop of green color, making each serving look as inviting as it tastes.
Side Dishes
This bake pairs beautifully with warm pita bread to scoop up the saucy goodness or a crusty artisan loaf that’s perfect for dipping. A simple green salad with a lemon-olive oil dressing provides a crisp, refreshing counterpoint to the richness of the bake.
Creative Ways to Present
For a festive gathering, serve the Greek Sausage and Beans Bake Recipe in individual ramekins for elegant single portions. You could also turn it into a hearty filling for pita pockets topped with a dollop of tzatziki sauce, making it an exciting finger food option that’s still rooted in the classic flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Sausage and Beans Bake Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, sometimes tasting even better the next day. Just be sure to reheat gently to preserve the texture of the beans and sausage.
Freezing
This dish freezes beautifully. Transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating. Freezing is a convenient way to have this comforting meal on hand without any extra prep.
Reheating
Reheat the bake in the oven at 350°F (175°C) for about 20-25 minutes until warm throughout. Alternatively, microwave individual portions on medium heat, stirring halfway through, until hot. Adding a splash of stock or water before reheating helps keep the beans moist and delicious.
FAQs
Can I use other types of beans instead of gigantes or butter beans?
Absolutely! Cannellini or great northern beans can work well if you can’t find the traditional varieties. Just keep in mind the cooking time might vary slightly to achieve that creamy, tender texture.
Is it possible to make this dish vegetarian?
Yes, you can skip the sausage and increase the amount of beans and tomatoes. Adding smoked paprika and a hearty vegetable broth can help mimic the smoky richness sausage brings to the bake.
How spicy is this dish?
This bake is not spicy by default; it’s rich and savory with herbal notes. However, you can add crushed red pepper flakes during cooking if you want a bit of heat.
Can I prepare this recipe in advance?
Definitely! You can cook the sausage and vegetable base a day or two ahead, then assemble and bake right before serving for a fresh, hot meal with minimal day-of work.
What wine pairs well with Greek Sausage and Beans Bake Recipe?
A crisp, dry white like Assyrtiko or a light red such as Pinot Noir complements the dish beautifully, balancing the rich sausage and tangy feta.
Final Thoughts
This Greek Sausage and Beans Bake Recipe is one of those dishes you’ll love making again and again for its bold, comforting flavors and simple, wholesome ingredients. Whether you’re cooking for family, friends, or just yourself, it’s a beautiful way to bring a little Mediterranean sunshine into your kitchen. Go ahead and give it a try—you’re going to adore every rich, flavorful bite!
Print
Greek Sausage and Beans Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This Greek Sausage and Beans recipe combines tender gigantes or butter beans with savory Italian sausage, fresh vegetables, and classic Greek flavors like oregano, thyme, and feta cheese. Slow-baked to perfection, this hearty dish is a comforting meal with a rich tomato base and a bright finish of lemon zest and parsley, perfect for family dinners or entertaining.
Ingredients
Beans
- 1 pound (454g) dried gigantes beans or butter beans, soaked overnight (or 4 15-ounce cans, drained and rinsed)
Sausage and Vegetables
- 1 pound (454g) bulk Italian sausage
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 ribs celery, chopped
- 5 cloves garlic, minced
Tomato Base and Seasonings
- 24 ounces cherry tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried Greek oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Liquids and Finishing Ingredients
- 1/2 cup (120ml) extra virgin olive oil
- 1 1/2 cups (360ml) low-sodium chicken stock
- 3/4 cup (110g) feta cheese, plus more for serving
- 2 teaspoons lemon zest
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Prepare the Beans: If using dried beans, place the presoaked beans in a large pot and cover with water. Bring to a boil, then reduce to a moderate simmer and cook until beans are almost tender. Drain and set aside. If using canned beans, simply drain and rinse, and proceed to the next step.
- Preheat the Oven: Set your oven to 350°F (175°C) to get ready for baking the combined dish later.
- Brown the Sausage: Heat a large pot over medium heat and add the olive oil. Add the bulk Italian sausage, breaking it apart with a wooden spoon. Cook until browned all over, then use a slotted spoon to transfer the sausage to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrot, celery, and a pinch of salt. Sauté for 12 to 15 minutes until the vegetables soften and become translucent. Add the minced garlic and cook an additional minute until fragrant. Stir in the tomato paste and continue cooking for 5 minutes, adding a splash of water or chicken stock if the paste begins to stick or burn.
- Combine Ingredients: Pour in the chicken stock and bring to a boil, scraping the bottom to deglaze and lift browned bits. Add the cherry tomatoes, cooked or canned beans, reserved browned sausage, dried oregano, and thyme. Stir well and bring back to a boil, then turn off the heat.
- Bake Covered: Transfer the mixture into a baking dish, cover tightly with foil, and bake in the preheated oven for 1 hour to meld the flavors and cook beans thoroughly.
- Finish Baking Uncovered: After 1 hour, remove the foil. If the beans look dry, add between 1/2 and 1 cup of chicken stock or water. Sprinkle the 3/4 cup of feta cheese evenly over the top. Return to the oven and bake uncovered for another 30 minutes, allowing the liquid to reduce and the feta to mellow and slightly brown.
- Garnish and Serve: Remove the dish from the oven and stir in the lemon zest and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve the dish hot, topped with additional feta cheese and a drizzle of extra virgin olive oil. It pairs beautifully with warm pita bread or crusty bread for soaking up the savory sauce. Enjoy your hearty Greek-inspired meal!
Notes
- Soaking dried beans overnight helps reduce cooking time and improves digestibility.
- You can substitute bulk Italian sausage with your preferred type of sausage, such as chorizo or Greek loukaniko, for different flavor profiles.
- Using low-sodium chicken stock allows better control over the saltiness of the dish.
- This dish can be prepared a day ahead and reheated; flavors tend to deepen overnight.
- For a vegetarian version, omit the sausage and use vegetable stock instead of chicken stock.
